Chocolate Cake with Cookies, Nuts, and Marshmallows

Name: Chocolate Cake with Cookies, Nuts, and Marshmallows
Ingredients: 300 g dark chocolate; 200 g heavy cream 20%; 100 g butter; 3 tbsp powdered sugar; 150 g dry crackers/cookies (galette-style); 100 g nuts (hazelnuts, almonds, or cashews); 100 g marshmallows; powdered sugar for dusting

A cake with a very rich chocolate flavor and a confident bitterness. In taste, it's like a big creamy chocolate bar loaded with filling. If you love dark chocolate, you're going to enjoy this cake. It's very simple to make — just prepare a chocolate ganache, mix it with the add-ins, and refrigerate until fully set. I used 56% dark chocolate and hazelnuts. If you can't find marshmallows (sometimes also called chewy meringue or chewy puffs), you can substitute with a not-too-sweet marshmallow-style candy. But the combination really shines with the lightly sweet, chewy marshmallows. You can also use other mix-ins to your taste — candied fruit, dried cherries, dried pineapple, etc.

Ingredients:

300 g dark chocolate
200 g heavy cream 20%
100 g butter
3 tbsp powdered sugar
Filling:
150 g dry crackers/cookies (galette-style)
100 g nuts (hazelnuts, almonds, or cashews)
100 g marshmallows
powdered sugar for dusting

How to cook chocolate cake with cookies, nuts, and marshmallows

Make the ganache. Break the chocolate into small pieces.

Pour the heavy cream into a saucepan, add the powdered sugar and the butter cut into cubes.

Bring to a boil, but do not let it boil.

Remove from heat and add the chocolate.

Immediately start stirring vigorously — the chocolate will gradually melt and the mixture will thicken.

Continue stirring until the mixture is completely smooth, very thick, and glossy. Let it cool slightly.

Break the cookies into small pieces. If the nuts are large, chop them into pieces as well (I used whole hazelnuts). Combine the cookies, nuts, and marshmallows in one bowl.

Pour in almost all of the chocolate mixture (reserve about one-fifth of it).

Mix thoroughly so the chocolate coats all the filling.

Line a pan with plastic wrap and grease it with butter (I used a 20 cm diameter pan). Transfer the chocolate mixture into the pan and spread it out evenly.