Flourless S'mores Cake with Marshmallow Cream

Ingredients:

• 115 g milk chocolate, finely chopped
• 2.5 cups heavy cream
• 24 marshmallows
• 3 tbsp cocoa powder
• 3 tablespoons powdered sugar
• 16 chocolate graham crackers
• Butter, for greasing the baking sheet

Preparation:

1. Preheat oven with top heat on.
2. Prepare the ganachePlace the chocolate in a small bowl. In a small saucepan, bring 1/2 cup heavy cream to a simmer; pour it over the chocolate and let it sit for 5 minutes. Stir until smooth; let cool.
3. Grease a baking sheet with butter, place 15 marshmallows on it, and bake in the oven for 30 seconds to 1 minute, until toasted and bubbly; set aside to cool. In a large bowl, combine 1 cup heavy cream, cocoa powder, and powdered sugar and beat with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes.
4. In a medium bowl, combine the remaining 1 cup heavy cream and toasted marshmallows; beat with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. (It's okay if some marshmallow bits remain in the whipped cream.)
5. Line a 23cm x 13cm rectangular pan with cling film, leaving a 10cm margin along the long sides. Place the following in a single layer on the bottom of the pan: Graham crackers, breaking off pieces as needed. Spread half of the marshmallow-studded whipped cream on top. Drizzle with 2 tablespoons of chocolate ganache and top with another layer of graham crackers.
6. Spread half the chocolate whipped cream on top, drizzle with 2 tablespoons of ganache, and top with another layer of graham crackers. Top with the remaining marshmallow whipped cream, drizzle with 2 tablespoons of ganache, and top with another layer of cookies. Spread the remaining chocolate whipped cream on top, drizzle with 2 tablespoons of ganache, and top with a final layer of graham crackers.
7. Place the excess plastic wrap over the crackers and press gently. Refrigerate for 6 hours or overnight. Place the remaining cookies (about 1.5) in a zip-top bag and crush with a rolling pin until finely crumbled. Refrigerate any remaining ganache.
8. One hour before serving, preheat the oven to high. Microwave the remaining ganache until runny. Grease a baking sheet with butter. Cut the remaining 9 marshmallows in half (parallel to the flat sides) and arrange them cut-side down on the baking sheet to form a tight 3 x 6 cm rectangle (the marshmallows should be touching). Bake for 30 seconds to 1 minute, until toasted and bubbly. Let the marshmallows and ganache cool for about 1 hour.
9. Invert the cake onto a serving plate and discard the plastic wrap. Press the prepared graham cracker crumbs down the sides of the cake. Pour the ganache onto the top of the cake and spread it in a thin layer, allowing it to drip down the sides a little.
10. Using a large metal spatula, remove the toasted marshmallows from the baking sheet in one piece and arrange them on top of the cake.