Wednesday, July 30, 2014
s'mores no bake icebox cake
Ingredients
- 1 3/4 cup (415 ml) whole milk
- 1/3 cup (65 grams) granulated sugar
- 1/4 cup (20 grams) unsweetened cocoa powder
- 3 tablespoons (20 grams) cornstarch
- Pinch of salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (237 ml) heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 7-ounce jar (200 grams) marshmallow cream
- 1 1/2 cup (65 grams) mini marshmallows
- 1 sleeve (approximately 20 squares, 150 grams) graham crackers
- 1 cup (237 ml) heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (65 grams) mini marshmallows
For the chocolate pudding:
To assemble the icebox cake:
To serve the icebox cake:
Instructions
- In a medium saucepan over medium low heat, combine the milk, sugar, cocoa, cornstarch and sugar, and stir until smooth. Heat mixture until it just begins to steam.
- In a medium bowl, whisk together the egg yolks. Slowly add the milk mixture to the egg yolks in a small stream while whisking constantly. When fully combined, pour back into the saucepan.
- Place over medium heat and cook until thickened, about 4-5 minutes, while stirring constantly. Remove from heat and add vanilla extract. Chill in the fridge for at least 1 hour.
- In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the heavy cream until it starts to thicken. Add the sugar and vanilla and continue to beat to soft peaks. Add the marshmallow cream and beat until combined and smooth, about 2 minutes.
- Line a 9x5-inch loaf pan with plastic wrap. Place a row of graham crackers on the bottom (you may need to break some in order to make them fit). Then add a layer of mini marshmallows. Top with the marshmallow whipped cream and spread it so it fills in the cracks between the marshmallows. Finally, spread on a layer of the chocolate pudding.
- Repeat layers until the pan is full (you should be able to get 3 layers. Top with one final row of graham crackers. Cover with plastic wrap and chill in the fridge overnight.
- In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the heavy cream until it starts to thicken. Add the sugar and vanilla and continue to beat to medium peaks.
- Remove the plastic wrap from the top of the icebox cake. Place a serving platter upside-down on top the icebox cake, then invert the whole thing so that the cake is now sitting on the platter. Gently remove the loaf pan and plastic wrap.
- Cover the icebox cake in the whipped cream and top with the mini marshmallows. If desired, use a kitchen torch to toast the marshmallows, working quickly so you don't melt the whipped cream.
- Store leftovers in the fridge for up to 5 days.
To make the chocolate pudding:
To assemble the icebox cake:
To serve the icebox cake:
# posted by Chelsea @ 3:41 PM 
