Krembo Cake
A tender flourless cake topped with creamy marshmallow filling topped with ganache.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup Chopped Chocolate ((170g))
- 1/4 Cup Unsweetened cocoa powder ((23g))
- 1/3 Cup Milk ((80ml))
- 1/4 Cup Unsalted butter ((55g))
- 1 teaspoon Vanilla extract
- 3 Large Eggs, separated
- 3/4 Cup Sugar, divided ((150g))
- 1 1/2 Cups Heavy whipping Cream, very cold ((360ml))
- 3/4 Cup Marshmallow fluff
- 1 pkg Vanilla instant pudding ((90g))
- 1 teaspoon Vanilla extract
- 3/4 Cup Chopped chocolate ((120g))
- 1/2 Cup Heavy cream, warm ((120ml))
Instructions
- 1
Preheat the oven to 325F (160C), grease, and line one nine-inch springform pan with parchment paper.
- 2
Melt the chocolate, cocoa powder, vanilla extract, butter, and milk in the microwave using a heat-proof large bowl and 30-second increments or over a double boiler.
- 3
Use a whisk to mix the ingredients until you have a smooth mixture. If it is hot, set aside for about 5 minutes to cool slightly.
- 4
Mix in 1/2 of the sugar amount (75g).
- 5
Mix in the egg yolks until smooth.
- 6
In a separate bowl or a bowl of a standing mixer, whip the egg whites until frothy, about 30 seconds.
- 7
Gradually add the rest of the sugar (75g) and whip on high speed until you have a medium-stiff meringue. This should take about 90 seconds to 2 minutes.
- 8
Fold the meringue into the chocolate mixture.
- 9
Pour the cake batter into the prepared cake and bake on the medium oven shelf for 22-24 minutes. The cake is ready when a toothpick comes out from the edges with a few moist crumbs, and the center appears wet.
- 10
Remove from the oven and allow the cake to set and cool completely.
- 11
Pour the cold cream into a large bowl or a bowl of a stand mixer.
- 12
Add the pudding powder and marshmallow fluff and whip using an electric hand mixer or the whisk attachment. Start with low speed and gradually increase to high speed.
- 13
Whip until stiff peaks have formed and you have a smooth, thick cream.
- 14
Top the cooled cake with the cream and smooth it using an offset spatula or a butter knife.
- 15
Top the cake with plastic wrap or aluminum foil and refrigerate for at least four hours or overnight.
- 16
Melt the chocolate, pour over the warm cream, and gently stir until you have a smooth ganache.
- 17
Pour the ganache over the cake. You can use a measuring cup with a spout or a spoon. Start with the edges of the cake.
- 18
Refrigerate for about 20 minutes to set.