Chocolate Marshmallow Cake Recipe

Ingredients and Replacements

For the Biscuit Base:

100 grams of flour
100 grams of sugar
3 eggs
3 tablespoons hot water
1/2 teaspoon baking powder
For the Filling:

9 chocolate kisses (waffle bases reserved)
500 grams cottage cheese
500 ml whipped cream
2 tablespoons lime juice
If needed, here are some possible replacements:

For flour: Almond flour or coconut flour for a nutty twist.
For sugar: Honey or maple syrup for a natural sweetener.
For whipped cream: Coconut cream for a dairy-free alternative.
Experiment with these replacements to customize the recipe to your taste!

1. Biscuit Base:

Start by beating eggs with sugar and hot water until fluffy. Gently fold in the flour with the baking powder.
2. Bake the mixture in a springform pan for about 15 minutes at 175°C. If time is of the essence, a ready-made biscuit base can be used.

2. Filling:

Remove the waffle bases from the chocolate kisses and keep them aside. Mash the foam and chocolate coating in a bowl with a fork. Mix in the lime juice and cottage cheese. Then fold in the whipped cream.

Spread the mixture on the cake base (if you baked it yourself, let it cool down first). Decorate the cake with the reserved waffle bases for an extra touch of indulgence.

Top 4 Mistakes and How to Avoid Them
1. Overmixing the Biscuit Base:
Overmixing can lead to a dense cake. Gently fold in the flour to maintain a light and fluffy texture.

2. Skipping the Cooling Step:
If you baked the base, allow it to cool before adding the filling. This prevents the filling from melting and maintains the cake’s structure.
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