Rocky Road Cinema Cakes

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Quantity: 15 cakes

If you're inviting friends over for a movie night, in addition to the standard movie theater snacks, consider making these wonderful brownies, which combine popcorn, peanuts, and chocolate and will create the perfect atmosphere with their unique presentation. Served in miniature popcorn buckets, they're also inspired by the traditional American dessert, "Rocky Road," made with chocolate, marshmallows, and nuts. They feature a chocolate brownie base, a layer of marshmallows, and a mound of popcorn and salted peanuts mixed with chocolate icing. The salted peanuts are essential, adding a pleasant touch of sweetness to the brownies.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Brownie base

120 gr. sugar-free chocolate, chopped
1 and 1/4 cups butter, cut into pieces
1 cup of sugar
3/4 cup brown sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup premium flour
1/4 cup cocoa powder, sifted
0.5 cup salted peanuts

Marshmallow layer

5 tablespoons of cold water
2 and 1/4 tsp. powdered gelatin
1 teaspoon dry egg white
0.5 cups of sugar
1/4 cup white corn syrup
A pinch of salt
1 teaspoon vanilla paste

A layer of popcorn

4 cups popcorn
0.5 cup salted peanuts
180 g dark chocolate, chopped
2 tbsp (30 g) butter, cut into pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, dark chocolate, brown sugar, corn syrup, popcorn, Peanut

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line 15 paper cups with muffin tins (or place 12 large paper cups on a baking sheet).
In a medium saucepan, melt the chocolate and butter over medium-low heat, stirring constantly. Remove the saucepan from the heat and whisk in the white and brown sugars. Then whisk in the eggs and vanilla, one at a time. Stir in the flour and cocoa powder until smooth. Stir in the salted peanuts.

Pour the batter into the cupcake liners and bake for about 20 minutes, until the tops are matte. Cool while you prepare the marshmallow layer.
In a large bowl or in the bowl of a stand mixer fitted with a whisk attachment, combine 3 tablespoons cold water with the gelatin and dry egg whites.
Bring the remaining 2 tablespoons of water, sugar, and corn syrup to a boil and cook, uncovered and without stirring, until the temperature reaches 115°C (230°F). While whisking the egg whites and gelatin, carefully pour the hot syrup into the bowl and beat on high speed until the mixture triples in volume and cools, about 5 minutes.
Place the mixture in a piping bag, pipe a layer of marshmallows on top of each brownie, and let set at room temperature while you make the popcorn.
Place the popcorn and peanuts in a large bowl. In a metal bowl set over a saucepan of simmering water, combine the chocolate and butter and melt. Pour the chocolate mixture over the popcorn and peanuts and stir (it's okay if the popcorn isn't completely coated). Spoon the popcorn and peanuts over the marshmallow layer, piling them up as high as possible. Refrigerate the brownies for about an hour before serving to set the chocolate.

The cakes can be stored in the refrigerator for 3 days..

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Desserts / Cupcakes, biscuits / Cakes / Brownie

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