Dark Chocolate Fridge Cake

Difficulty: Intermediate
Yield: 16 squares, serves 6 to 8
Total time: 50 minutes (includes chilling)
Active time: 20 minutes
Nutrition per serving (1 of 8 servings): Calories 1024, Total Fat 44 g, Saturated Fat 20 g, Carbohydrates 150 g, Dietary Fiber 8 g, Sugar 95 g, Protein 13 g, Cholesterol 14 mg, Sodium 487 mg

Molly first created this no-bake cake soon after her second daughter arrived. This recipe is her take on an English Tiffin, a fridge-set dessert that combines pre-made elements such as cookies, nuts, and dried fruit. In Molly's version, gummy worms replace dried fruit, adding a fun twist for a cool-mom touch!

Ingredients

3 tablespoons (44 grams) unsalted butter, plus extra for greasing
16 ounces dark chocolate chips
8 ounces shortbread cookies, roughly broken into large chunks
2 cups (128 grams) mini marshmallows, store-bought or homemade
1/2 cup (21 grams) salted mini pretzel twists
1/2 cup unsalted shelled pistachios
5 ounces (142 grams) gummy worms
1/4 teaspoon flaky sea salt

Hibiscus Almond Marshmallows Ingredients

Vegetable oil nonstick spray
1/4 cup cornstarch
1/4 cup powdered sugar
1 3/4 cups water, divided
1/2 cup dried hibiscus leaves
1 teaspoon vanilla bean paste or vanilla extract
3/4 teaspoon almond extract
4 envelopes unflavored gelatin
1 1/2 cups granulated sugar, divided
1 cup light corn syrup, divided
1/4 teaspoon kosher salt, divided

Special Equipment

Candy thermometer

Instructions

Butter the bottom and sides of an 8x8-inch baking dish. Line it with parchment paper, leaving a 2-inch overhang on all sides.
Combine butter and chocolate in a large bowl. Place the bowl over a saucepan with barely simmering water over low heat, and melt gently without stirring until mostly melted. Remove from heat and stir till smooth and glossy. (Alternatively, microwave in 20-second bursts until melted.)
Into the melted chocolate, fold in shortbread pieces, marshmallows, pretzels, pistachios, and gummy worms. Toss until everything is evenly coated. Transfer the mixture to the prepared baking dish, pressing firmly with a rubber spatula to smooth the surface. Sprinkle flaky salt on top. Refrigerate until completely set and firm, at least 30 minutes or up to overnight.
Once set, lift the cake from the pan using the parchment edges. Place on a cutting board and remove the parchment. Slice into 16 equal squares. Serve right away or store in an airtight container in the fridge for up to 5 days.

Hibiscus Almond Marshmallows

Spray an 11x7-inch baking dish with vegetable oil. Mix cornstarch and powdered sugar in a small bowl. Use half the mixture to coat the baking dish evenly; reserve the rest.
Bring 1 cup water to a boil in a small saucepan. Add hibiscus leaves, remove from heat, cover and steep for 20 minutes. Strain leaves, measure out about 3/4 cup of the hibiscus water (adjust with plain water if needed), and chill until cold.
For the almond marshmallow layer: In a stand mixer bowl fitted with a whisk attachment, combine 1/2 cup plain water with vanilla and almond extracts. Sprinkle 2 envelopes of gelatin over the liquid to let bloom.
In a small saucepan, mix 3/4 cup granulated sugar, 1/2 cup corn syrup, 1/8 teaspoon salt, and 1/4 cup water. Attach a candy thermometer and heat over medium-high until reaching 240F. Remove from heat and pour the hot syrup slowly into the mixer bowl while running on low speed. Gradually increase speed to high and whip for 7-10 minutes until lukewarm and fluffy. Grease a spatula, scrape the marshmallow into the prepared pan, and smooth it out. Set aside.
Clean mixer accessories and saucepan.
For the hibiscus marshmallow layer: Repeat the process using 1/2 cup of chilled hibiscus water and the remaining 2 gelatin envelopes. Heat the sugar, syrup, salt, and hibiscus water mixture to 240F and pour slowly into mixer. Whip 7-10 minutes until fluffy. Spread atop the almond layer, smooth, and dust with half of the remaining powdered sugar mixture.
Allow the marshmallows to set at room temperature for at least 1 hour. Cut into squares and coat the edges with remaining powdered sugar-cornstarch mix to prevent sticking.