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1.
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Adjust rack to the lower third of oven and preheat oven to 325F. Press a sheet of aluminum foil to cover outside the bottom and sides of a 9-inch square pan. Invert the pan and gently press aluminum form into pan to fit contours; set aside.
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2.
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Crust: In a large bowl, blend the graham cracker crumbs and the sugar. Add the butter and blend thoroughly. Press the crumbs into foil-lined pan; set aside.
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3.
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Filling: Sift the flour, salt and baking soda onto a piece of waxed paper; set aside. In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally. Turn off heat, stir in the water. Pour the mixture, stirring just until combined. Pour filling into crumb-lined pan, spreading evenly.
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4.
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Bake for 30 minutes only. Remove pan from oven to a rack and cool in the pan.
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5.
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Topping. To serve, remove the cake from the pan to a cutting board by lifting the foil by its edges. Pour the chocolate into a small handmade paper cone and pipe zigzag lines over the filling's surface. Cut into 1 1/2-inch squares. Center a mini marshmallow on each square, and pipe a dot of chocolate in the center of each marshmallow.
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6.
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Store in one layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 2 days.
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