Krembo Cake Recipe

A tender flourless cake topped with creamy marshmallow filling topped with ganache.

Course Dessert

Keyword Krembo Cake

Prep Time 30

Cook Time 20

Servings people

Preheat the oven to 325F (160C), grease, and line one nine-inch springform pan with parchment paper.
Melt the chocolate, cocoa powder, vanilla extract, butter, and milk in the microwave using a heat-proof large bowl and 30-second increments or over a double boiler.
Use a whisk to mix the ingredients until you have a smooth mixture. If it is hot, set aside for about 5 minutes to cool slightly.
Mix in 1/2 of the sugar amount (75g).
Mix in the egg yolks until smooth.
In a separate bowl or a bowl of a standing mixer, whip the egg whites until frothy, about 30 seconds.
Gradually add the rest of the sugar (75g) and whip on high speed until you have a medium-stiff meringue. This should take about 90 seconds to 2 minutes.
Fold the meringue into the chocolate mixture.
Pour the cake batter into the prepared cake and bake on the medium oven shelf for 22-24 minutes.
The cake is ready when a toothpick comes out from the edges with a few moist crumbs, and the center appears wet.
Remove from the oven and allow the cake to set and cool completely.

Pour the cold cream into a large bowl or a bowl of a stand mixer.
Add the pudding powder and marshmallow fluff and whip using an electric hand mixer or the whisk attachment. Start with low speed and gradually increase to high speed.
Whip until stiff peaks have formed and you have a smooth, thick cream.
Top the cooled cake with the cream and smooth it using an offset spatula or a butter knife.
Top the cake with plastic wrap or aluminum foil and refrigerate for at least four hours or overnight.

Melt the chocolate, pour over the warm cream, and gently stir until you have a smooth ganache.
Pour the ganache over the cake. You can use a measuring cup with a spout or a spoon. Start with the edges of the cake.
Refrigerate for about 20 minutes to set.

Store in the refrigerator for up to three days.
This recipe makes on nine inch cake, and can serve 8-10 (or 12) people depending on the size of the slices.
Use a 9-inch springform pan, greased and lined with parchment paper. Because the cake cools in the pan, it might stick to the bottom if you don't use parchment paper.

You can also use a regular pan, but you won't be able to invert it into a serving dish.

The key to this cake is to plan. Start by making the cake base between 4 and 24 hours before.

Do not overbake the cake. It is ready when a toothpick comes out with a few moist crumbs coming from the edges but completely wet at the center.

The cake will come out of the oven puffed and tall but deflate and set as it cools.

Flavor variations: The filling can be flavored with countless possibilities. You can add a teaspoon of strawberry extract or dissolve a teaspoon of instant coffee with one teaspoon of vanilla extract and add it to the cream.

This delicious dessert can be served cold or at room temperature. I recommend serving it slightly cold and removing it from the refrigerator about 20-30 minutes before serving.