- Prep time 15 minutes
- Total time 2 hours & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Sponge Cake:
Ganache:
Assembly:
Method
Sponge Cake Preheat oven to 400°F; line 17- x 12-inch baking sheet with parchment paper, leaving overhang on two opposite sides. Set aside.
In bowl, whisk together flour, baking powder, baking soda and cocoa powder. Set aside.
Using electric mixer on high speed, beat eggs with sugar until light and fluffy, 2 to 3 minutes. Beat in oil in three additions; beat for 2 minutes. Using spatula, gently fold in reserved flour mixture until smooth.
Scrape batter onto baking sheet; using spatula, smooth batter into even layer. Bake for 20 minutes. Remove from oven and cover with clean tea towel; let cool completely.
Ganache Meanwhile, in small saucepan, heat cream over medium-low heat until steaming, but not boiling, 4 to 5 minutes. Place chocolate in heatproof bowl; pour hot cream over top. Let stand for 10 minutes; whisk until smooth. Let stand for at least 15 minutes.
Assembly Carefully unmold Sponge Cake. Spread thin layer of marshmallow spread over cake. Gently roll up cake, peeling off parchment paper as you go. Transfer rolled cake to serving plate. Spread Ganache over entire cake. Sprinkle with icing sugar, top with graham cracker crumbs, chocolate cookie crumbs, Golden Graham Crunch cereal, small store-bought meringues and mini marshmallows. Refrigerate for at least 2 hours before serving.
Nutritional facts Per serving: about
- Iron 4.7 mg
- Fibre 3 g
- Sodium 380 mg
- Sugars 62 g
- Protein 10 g
- Calories 855
- Total fat 48 g
- Cholesterol 210 mg
- Saturated fat 22 g
- Total carbohydrate 95 g
