Munchmallow Squares

Do you remember Munchmallows?

Chocolate-coated marshmallow treats or Munchmallows, also known as Chocolate teacakes in some places, are confections consisting of a biscuit base topped with marshmallow-like filling and then coated in a hard shell of chocolate. They were invented in Denmark in the 19th century and have been adored ever since around the world.

Nostalgic of the childhood times when I used to eat them often, I had to make a cake version of these sweets.

An excellent soft cocoa sponge cake, a layer of whipped and baked egg whites that melts in your mouth, and a fine chocolate glaze combine irresistibly in this dessert. Everything is simple, yet so special, and especially nostalgic for those of us who are no longer kids, since we really spent our entire childhood with this delicacy.

Separate the egg white from the yolks.

Mix the yolks with flour, cocoa powder, baking powder, sugar, milk and oil. Transfer the batter to a lined roasting tin and bake in a preheated oven at 180°C/356°F for 10 minutes.

In the meantime whip the egg whites with a pinch of salt with a hand mixer until soft peaks, then add sugar and vanilla extract and beat for a minute more until stiff peaks.

Once the base is baked, spread the marshmallow layer over the base and return to the oven at 150°C/302°F for 10 minutes, then allow to cool down to room temperature.

Melt the chocolate with oil and milk and spread over the cake.

Refrigerate for an hour for the cake to set, then cut into sqaures.

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Munchmallow Squares

Yield: 18

Ingredients

Sponge cake

• Egg yolks - 6
• All purpose flour - 6 tablespoons
• Cocoa powder - 2 tablespoons
• Baking powder - 3 teaspoons
• Granulated sugar - 6 tablespoons
• Milk - 6 tablespoons
• Vegetable oil - 6 tablespoons

Marshmallow layer

• Egg whites - 6
• Granulated sugar - 7 tablespoons
• Vanilla extract - 1 tablespoon

Chocolate Glaze

• Dark chocolate - 200 g
• Vegetable oil - 3 tablespoons
• Milk - 100 ml

Instructions

1. Separate the egg white from the yolks.
2. Mix the yolks with flour, cocoa powder, baking powder, sugar, milk and oil. Transfer the batter to a lined roasting tin and bake in a preheated oven at 180°C for 10 minutes.
3. In the meantime whip the egg whites with a pinch of salt with a hand mixer until soft peaks, then add sugar and vanilla extract and beat for a minute more until stiff peaks.
4. Once the base is baked, spread the marshmallow layer over the base and return to the oven at 150°C for 10 minutes, then allow to cool down to room temperature.
5. Melt the chocolate with oil and milk and spread over the cake.
6. Refrigerate for an hour for the cake to set, then cut into squares.