Chocolate Mousse Cake with Marshmallow

Instructions

Start with the Base:

1. In a food processor, finely crush the cream-less cookies with melted butter.
2. Press the mixture into a removable-bottom 18cm cake pan and bake at 180 degrees Celsius for 10 minutes.
3. Once done, place it in the freezer.

Now, Let's Make the Filling:

1. In the mixing bowl of a stand mixer, combine all the filling ingredients and beat until firm.
2. Retrieve the cake pan from the freezer and pour the filling in.
3. Cover it with plastic wrap and let it chill in the freezer for 2 hours.

As the Time Nears, Whip Up the Marshmallow Topping:

1. Put egg whites and sugar in a saucepan. Quickly stir over low heat until you can't feel the sugar grains.
2. Transfer to the stand mixer and beat on high speed for 10 minutes.

Assemble and Enjoy:

1. Spread the marshmallow on the cake, then remove from the pan and decorate as you please!
2. Dive in and savor this delightful creation. Bon appétit!