Recipe

Chocolate marshmallow shortcake with chocolate nut topping

This chocolate marshmallow shortcake recipe creates the perfect slice with a chocolately shortcake base, fluffy raspberry marshmallow filling and a crunchy nut topping

Feb 07, 2017 11:54pm
  • 25 mins cooking
  • Serves 8
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This recipe first appeared inFood magazineissue 76.
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Ingredients

娃娃
  • 125 gram butter
  • 3/4 cup caster sugar
  • 1 egg
  • 1 1/4 cup flour
  • 3 tablespoon cocoa
  • 1 teaspoon baking powder
Marshmallow
  • 1/2 cup hot (almost boiling) water
  • 2 tablespoon gelatin
  • 2 cup water, extra
  • 1 cup sugar
  • raspberry or strawberry essence and food colouring, if desired
Topping
  • 70克包切片杏仁、烤
  • 125 gram dark chocolate, melted

Method

  • 1
    Preheat the oven to 170°C. Line a 27cm x 18cm slice pan with baking paper.
  • 2
    Place the butter and caster sugar in a bowl and beat with an electric beater until the mixture is creamy and pale. Beat in the egg, then stir in the flour, cocoa and baking powder.
  • 3
    Press the mixture into the prepared pan. Bake the shortcake in the preheated oven for 20-25 minutes, or until it is cooked. Remove the shortcake from the oven and set it aside to cool in the pan.
  • 4
    Meanwhile, to prepare the marshmallow, pour the hot water in a pan, sprinkle over the gelatin and stir until it dissolves. Add the extra water and sugar and bring the mixture to the boil. Boil the mixture steadily for 10 minutes.
  • 5
    Remove the pan from the heat and set the mixture aside to cool to lukewarm, then transfer it to a large bowl. Beat the marshmallow mixture with an electric beater until it is very thick and fluffy. Flavour the marshmallow with essence and add the food colouring, if using.
  • 6
    Spread the marshmallow topping over the shortcake base and leave it to set, about 30 minutes. When set, sprinkle the top of the marshmallow with the almonds and drizzle over the melted chocolate. Cut into slices to serve.

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