Time: 7 hours 45 minutes
Complexity: easily
Servings: 4

This cake was inspired by the American Grasshopper Pie, a superb combination of rich chocolate crust and a delicate mint filling. To make it, use store-bought flourless chocolate cake mix and create an airy filling of cream cheese and marshmallow fluff with a refreshing mint flavor. Mint and chocolate lovers will be delighted.

Ingredients:

• 1 package (400g) flourless chocolate cake mix (+ additional ingredients needed)
• 110 g cream cheese, diced, at room temperature
• 2 tablespoons mint liqueur Creme de Menthe
• 1 tbsp. l. chocolate liqueur
• 0.5 cups creamy marshmallows
• 1/3 cup heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cream cheese, marshmallow cream, chocolate liqueur, cream

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Preparation:

Step 1
• Bake the cake according to package directions. Once completely cool, place it in the freezer for 30 minutes.
Step 2
• Using a sharp knife, cut the cake in half horizontally and return it to the freezer while you prepare the filling.
Step 3
• In a medium bowl, beat the cream cheese with the mint and chocolate liqueurs with a mixer on medium speed until smooth. Fold in the marshmallow fluff. In a separate medium bowl, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until fully incorporated.
Step 4
• Spread the filling evenly over the cut side of one of the cake layers and place the second cake layer, cut side down, on top. Refrigerate until the cake is completely set, about 4 hours.
Step 5
• Remove the cake from the refrigerator 15 minutes before serving and drizzle with the ganache. Slice with a sharp knife and serve immediately.

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