NO, IT’S NOT REALLY HOT BUT RATHER, RESEMBLES HOT CHOCOLATE WITH THE PILED UP HOMEMADE MARSHMALLOWS ON TOP! IT’S EVEN GLUTEN FREE!!!
I MADE THE FOLLOWING RECIPE THREE TIMES TO END UP WITH 3 FLOURLESS CAKE LAYERS.
BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. LINE 8 INCH ROUND CAKE PAN WITH NONSTICK FOIL.
IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER
ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.
ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.
FROSTING: (TRIPLE THIS RECIPE TO COVER CAKE)
ELECTRIC MIX ALL UNTIL FLUFFY…
1 STICK SOFT BUTTER
1 1/4C POWDERED SUGAR
3T. COCOA POWDER
2T. MILK
SPLASH OF VANILLA
CLICK HERE FOR HOMEMADE MARSHMALLOW RECIPE
TO ASSEMBLE, CHILL THE FLOURLESS CAKES. LAYER THEM WITH A LAYER OF RASPBERRY JAM AND FROSTING BETWEEN EACH LAYER. COVER ENTIRE OUTSIDE WITH FROSTING AND LAY MARSHMALLOWS ON THE TOP. COAT SIDES AND PLATTER IN CRUSHED BUTTERFINGERS!!!! DUST TOP WITH COCOA POWDER!
