The campfire classic is transformed into a cool, creamy party dessert with layers of graham-cracker crust, chocolate pudding and toasted seven-minute “marshmallow” topping.
Meanwhile, whisk the milk, cream, and sugar in a large pot. Whisk in the cornstarch, salt, and cocoa powder. Finally, whisk in the lightly beaten eggs and yolks. Place the pot over medium-high heat, and whisking constantly, cook until bubbles begin to sputter on the surface, 10 to 15 minutes. Let the pudding boil, whisking contantly, 1 minute, then remove from the heat.
Remove the cake from the refrigerator and spread the warm topping over the top. Work quickly, as the topping begins to set as it cools. Toast the marshmallow with a mini kitchen torch, if you have one, or place the cake in the oven under the broiler briefly, watching it closely so that it doesn’t burn. Once cool, cover with plastic wrap and refrigerate, for 6 to 8 hours, preferably overnight.
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