Giraffe Cake
Baking and Desserts | Author's cuisine
⏳ Time
35 minutes
🥕 Ingredients
8
🍽️ Servings
12
Description
You can use 30% cream. If your oven doesn't have a grill, you can use a kitchen torch instead.
Ingredients
- Milk - ¾ cup
- 10% cream - ¾ cup
- Cookie - 10.6 oz
- Butter - 3.5 oz
- Liquid dark chocolate - 10.6 oz
- Vanilla extract - ½ teaspoon
- Marshmallow - 3.5 oz
- Farm fresh eggs - 2 pieces
Step by Step guide
Step 1
Crush the cookies in a blender, add melted butter and mix until a homogeneous mass is formed.
Step 2
Grease a 21 cm springform pan well with butter, place the dough in it, creating a border. Press down firmly. Place in a preheated oven at 320°F for 10 minutes, depending on your oven. The crust should be nicely browned.
Step 3
In a saucepan, pour in the cream and milk. Heat over medium heat, stirring constantly. Do not bring to a boil. Remove from heat and add finely chopped chocolate.
Step 4
Stir until the chocolate is dissolved. Add vanilla.
Step 5
Beat the eggs and gradually add them to the chocolate mixture, mixing quickly and whipping a little with a mixer until smooth.
Step 6
Pour the chocolate filling onto the crust and return it to the oven for 15–20 minutes, or until the filling stops wobbling.
Step 7
Remove the cake, let it cool for about 10 minutes, and place the halved marshmallows using scissors.
Step 8
Arrange them around the perimeter of the cake. This is how it should look.
Step 9
Bake under the grill at 356°F for 1–2 minutes. Watch to ensure the marshmallows brown slightly, but not too much. This will create a beautiful pattern.
Step 10
Our cake is ready. ATTENTION! To make it ten times tastier, let it sit in the refrigerator for an hour or two before serving! Cut with a HOT KNIFE (otherwise the marshmallows will stretch); simply pour boiling water over the knife and cut, then pour again and cut.
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