Chocolate Marshmallow Slice to die for, for Hafiy's Birthday Celebration

Assalamualaikum & barakah monday peeps. Sedar xsedar kejap je dah masuk bulan 3. Rasa macam baru je lagi budak-budak naik sekolah. Cuaca sekarang panas betul mcm everyday je suhu cecah 37C or 38C, kesian mengenangkan anak-anak balik sekolah tengahari panas ni. Duduk dalam rumah pun rasa melekit-lekit je ketiak ni apa lagi budak-budak yg berjemur tengah panas tu. Itu la I ni asyik membebelkan anak je jangan lupa minum air kosong banyak-banyak. Kadang-kadang dah isikan air dalam botol masa turun kereta boleh dia tertinggal botol air. Adoii ... sabar je la.

Berbalik pada cerita brownies ni ... As I posted this pic on IG, Whatsapp group & Telegram, ada kawan-kawan yang dah bertanya resepi. Actually ada banyak entry lain yg pending but I have to make way for this one first lah since ada request. Thanks sgt to Kak Ayu for introducing this recipe lepas lebih 6 bulan sunyi sepi. I always trust her choice. Dia pun memberi laluan pada brownies ni dulu to break her silence on the blog, tentu special kan. Dan yang lagi tempting nya tu when she mentioned this brownies is to die for. So apa lagi, bila Hafiy request utk buat birthday celebration dia yg ke 1dekad as he keep on saying baru-baru ni (I guess he just learned about this istilah from Haziq) ;)  ... I pun pilih kek ni.

I didn't make it a big celebration pun sebab xde assistant mmg xlarat la ... just jemput family members yg kat area Ampang ni je and my uncle's family yg kat Kajang tu. Alhamdulillah, I made the right choice this time as semua yg makan bagi a very satisfactory comment. Bila I keluarkan kek tu dari fridge, semua dah excited sbb xpernah makan. The kids especially were more attracted because of the marshallows yg I tabur on top as decorations. Pastu drizzle with Hershey's choc syrup, mau x meleleh bila tengok, kan ... haha ...

CHOCOLATE MARSHMALLOW SLICE

Sources:- Y2K Delicious Cakes, Ayu@curlybabesatisfaction

Ingredients for Brownie Base:
280g butter diced
23g cocoa powder(sieved)
1 tbsp instant coffee powder/nescafe  
165g castor sugar
3 eggs lightly beaten 
150g plain flour(sieved*)
1 tsp baking powder(sieved*)
120g walnuts toasted & chopped

Mousse:
250g marshmallows cut to small pieces
90g butter softened
90ml fresh milk
375g Belgium chocolate buttons -(Ayu used dark chocolate + milk chocolate)
300ml UHT whipping cream(Ayu used non dairy whipping cream)
30g or more depends on size marshmallow

Topping:
100ml UHT whipping cream(Ayu used Non dairy whipping cream)
300g dark chocolate (chopped)

some marshmallows for decoration
50g dark chocolate (extra melted by double boiling spoon into piping bag)

Method:
A. Brownie:

Preheat oven at 180C. Line and grease a 10" square baking tin. Melt butter in a saucepan over low heat. Remove from heat and add in a cocoa powder and coffee. Stir in sugar and eggs. Fold in flour and lastly walnuts. Bake in prepared tin for 20-25 minutes. Remove from oven and transfer cake into a 10" square loose base cake tin.

B. Mousse:

1. In a saucepan, place marshmallows, butter and milk and cook on low heat until marshmallows have melted. Turn off heat. Quickly stir in chocolate buttons until melting point.

2. In a mixing bowl, whisk cream until stiff. Fold in chocolate mixture of no (1). Pour half the mixture onto base of brownie and arrange 30g or more marshmallows on mousse and allow to set completely before spreading on topping (ganache). Divide cake into 16 pieces. Arrange 3 pieces of marshmallows on top of each slice and drizzle with melted chocolate.

C. Topping (ganache):
Heat cream in a double boiler and add in chocolate. Stir until melting point.
Tips: Heat stainless steel knife on stove, to cut slice cakes to get a smooth cut.

Please ignore kek I yg comot ni as the ganache x sempat set ...