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 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.
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.
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