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“I found this in the Food & Drink magazine. It sounds wonderful but I haven't tried it yet. Time to make this is an estimate!”
9 cakes for individual desserts

Ingredients Nutrition


  1. For Brownie Layer: Preheat oven to 350°F.
  2. Grease an 8 inch square pan and line with parchment so that paper hangs over sides of pan.
  3. Melt chocolate in a bowl over a pot of gently simmering water, stirring constantly.
  4. Cool chocolate to room temperature and stire in butter by hand until smooth.
  5. Stir in sugar gently and add eggs, one at a time, until blended.
  6. Stir in vanilla.
  7. Gently mix flour and salt into chocolate and stir in walnuts.
  8. Scrape batter into prepared pan and bake for 19 to 22 minutes, until cake takes on a dull colour and feels firm when touched.
  9. Allow to cool completely.
  10. For Marshmallow Layer: Line an 8 inch square pan with parchment, and dust generously with cornstarch.
  11. Sprinkle gelatin over 1/4 cup of cold water, stir and set aside for 5 minutes.
  12. Melt gelatin over low heat and keep warm.
  13. Bring remaining 1/4 cup water, sugar and glucose syrup to a boil over medium-high heat and cook until sugar reaches 245F on a candy thermometer, 7 minutes.
  14. While sugar is cooking, whip egg whites with beaters or in a mixer until foamy.
  15. When sugar reaches proper temperature, pour it carefully in a stream down the side of the bowl while mixing on medium speed.
  16. Once incorporated, pour in melted gelatin and vanilla and whip mixture on high speed until thick and white, about 4 minutes.
  17. Pour marshmallow into prepared pan, sift top with cornstarch to prevent sticking, and let set for at least 2 hours before unmoulding.
  18. For Truffle Ganache, heat cream to just below a simmer and pour over chopped chocolate.
  19. Let sit 1 minute, then stir slowly until evenly blended.
  20. Stir in butter until melted inches.
  21. Let cool for at least 30 minutes, or chill until ready to assemble.
  22. For assembly, remove brownie from pan in 1 piece by lifting parchment overhang.
  23. Brush top of brownie with a layer of ganache (if ganache sets up, just rewarm to melt).
  24. Brush excess cornstarch off marshmallow and turn over onto brownie.
  25. Peel off parchment from marshmallow carefully, With a hot knife, cut dessert into 9 to 16 squares and arrange on a platter.
  26. Once truffle ganache has cooled enough to pipe, pipe a swirl on top of each square.
  27. Each cake can be garnished with a toasted walnut half, if desired.

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