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In the Oven: Chocolate Rice Crispy “Cake” with Homemade Marshmallow “Icing”

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Next up is a Baked twist on the classic Rice Krispies treat! Posting date is September 27.

In the Oven: Chocolate Rice Crispy “Cake” with Homemade Marshmallow “Icing”
Author: Matt Lewis & Renato Poliafito
Serves: One 9-inch by 5-inch loaf cake
Ingredients
  • For the Homemade Marshmallow “Icing”
  • Vegetable shortening, for greasing the pans
  • 12 sheets gelatin
  • Ice cubes
  • 1 cup (240 ml) light corn syrup
  • 2 cups (400 g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1⁄8 teaspoon kosher salt
  • ½ cup (50 g) sifted confectioners’ sugar, plus more for dusting
  • For the Chocolate Rice Crispy “Cake”
  • 3 tablespoons unsalted butter
  • 7½ ounces (210 g) homemade marshmallows
  • 4 ounces (115 g) dark chocolate, coarsely chopped
  • 6½ ounces (185 g) cocoa flavored crisp rice cereal (about 4½ cups)
Instructions
Make the Homemade Marshmallow “ Icing”
  1. Grease the sides and bottoms of two 9-by-5-inch (23-by-12 cm) loaf pans with vegetable shortening. In one pan, line the bottom with parchment so that it comes up on the long sides and overhangs slightly. Grease the parchment. Set aside.
  2. Place the gelatin sheets in a medium or large heatproof bowl, fill the bowl with very cold water, and set it aside; add a few ice cubes to keep the water cold.
  3. Fill a medium saucepan halfway with water and bring it to a simmer over medium-low heat.
  4. Place ½ cup (120 ml) of the corn syrup in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
  5. In a medium saucepan, gently stir together the granulated sugar, the remaining ½ cup (120 ml) corn syrup, and ½ cup (120 ml) water. Be careful not to splash the ingredients onto the sides of the pan. Put the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan, making sure the bulb is submerged but not touching the bottom of the pan.
  6. When the temperature of the sugar mixture reaches 210°F (100°C), drain the water from the bowl of gelatin and quickly wring out the gelatin sheets. Place the gelatin back in the heatproof bowl and place the bowl over the saucepan of simmering water; stir the gelatin sheets with a heatproof spatula until the gelatin is completely melted. Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep the mixer on low.
  7. Bring the sugar mixture to the soft-ball stage on the candy thermometer (234°F to 240°F/°C to 116°C), then remove it from the heat. Turn the standing mixer up to medium speed and beat for 1 minute. Then, still on medium speed, slowly pour the sugar mixture into the gelatin mixture. When all of the sugar mixture has been added, turn the mixer to medium-high and beat for about 5 minutes. The marshmallow mixture will begin to turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.
  8. Working very quickly, scoop approximately one-third of the marshmallow mixture into the parchment-lined loaf pan, and place the remaining marshmallow mixture into the other prepared pan. Using a lightly oiled offset spatula, spread out the mixtures evenly. Sprinkle a little bit of confectioners’ sugar over the pan filled with the larger amount of marshmallow. Do not sprinkle confectioners’ sugar over the pan filled with the lesser amount. Cover both pans loosely with plastic wrap (the wrap should not touch the surface of the marshmallow) and let sit at room temperature for about 4 hours or overnight.
  9. Place ½ cup (50 g) confectioners’ sugar in a small bowl. Lightly dust a flat surface with confectioners’ sugar.
  10. Using a knife, loosen the marshmallow from the edges of the pan containing the larger amount of marshmallow. Pull the giant marshmallow out of the pan and onto the dusted surface. Using a lightly oiled chef’s knife, cut the marshmallow into 9 or 10 slices, then cut each slice into 1- to 1½-inch (2.5- to 4-cm) squares (feel free to cut them into larger or smaller sizes at will). Roll each marshmallow in confectioners’ sugar. Weigh out and set aside 7½ ounces (210 g) of marshmallows. The remaining cut marshmallows will last for up to 1 week in an airtight container, and they make a great s’mores. Reserve the pan with the smaller amount of marshmallow.
Make the Chocolate Rice Crispy “ Cake”
  1. Remove the plastic wrap from the pan with the smaller amount of marshmallow.
  2. In a medium saucepan over medium-low heat, melt the butter. Add the reserved 7½ ounces (210 g) marshmallows and half of the dark chocolate. Keep stirring the mixture until it is completely melted, then remove it from the heat. Add the cereal, stir for a few seconds, then add the remaining chocolate. Once it is completely incorporated, scoop out the mixture and place it on top of the marshmallow that is still in the parchment-lined pan and press the mixture into an even layer. Let the mixture set at room temperature for about 30 minutes.
  3. To unmold, loosen the sides of the pan with an offset spatula and pull up on the parchment. Invert the cake onto a serving platter and remove the parchment. Slice and serve.
Notes
[i]How to store[/i]: Leftovers will keep, tightly covered, at room temperature for up to 5 days.

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