Hello everyone, I hope you are all well.
Today’s temptation is for all the chocolate lovers out there… An amazing chocolate crunch cake with marshmallows and pistachios, recipe courtesy of Peggy Porchen and her new baking book.
This chocolate crunch cake with marshmallows and pistachios is easy to make and super yummy!
Chocolate crunch cake with marshmallows and pistachios:
- 3/4 cup + 1 tablespoon (200 g) butter
- 21 oz. (600 g) dark chocolate
- 6 tablespoons golden syrup
- 10 oz. (290 g) Marie or Rich Tea biscuits, roughly broken
- 2 1/2 oz. (75 g) peeled pistachios, roughly chopped
- 5 oz. (150) hazelnuts (I used salted almonds instead)
- 3 oz. (90 g) small pink and white marshmallows
Line an 8-inch (20 cm) square cake pan with baking parchment.
Bring out all the ingredients.
Melt the chocolate, butter and syrup in the microwave oven or over a saucepan of barely simmering water.
The pistachios I use are shelled and peeled and have a beautiful green color. (Number 3 from the left.)
Peggy’s recipe asks for hazelnuts, this time I used salted almonds instead.
Put the biscuits, nuts and marshmallows into a bowl.
Pour the melted chocolate mixture into the bowl with the nuts, biscuits and marshmallows.
Stir until everything is well blended.
Tip the mixture into the lined baking pan and spread it evenly with a rubber spatula.
Sprinkle over some extra nuts, chocolate chips and marshmallows, if you like.
Chill until set, then cut into squares.
My family loved these crunchy squares, the sweet chocolate and marshmallows with the salty nuts were a match made in heaven…
I hope you are tempted…
Life is beautiful – enjoy it!
Have a nice day everyone,
hugs from me to you.