Pure indulgence !
Indulgence … yes!!! [in-duhl-juh ns]
Get the point?!! You gotta try it to believe it.
This delicious cake is layered with double chocolate brownie with walnuts, lined with a layer of Oreo cookies dipped into a syrup of passion fruit and dark Haitian rum, then layered with mini marshmallows and shaved pieces of Haitian milk chocolate and dark chocolate, then topped with another layer of double chocolate brownie with walnuts and oats for an extra crunch. When baked, this dessert will get a nice coating of passion fruit and rum syrup and extra pieces of shaved dark and milk chocolate on top.
Definitely something to remember!
An easy dessert that looks and taste rich and complicated that will not go unnoticed. I will be remaking this for celebrations, and so should you! Thanksgiving for those in the States or Christmas for others, this rich dessert will make everyone jolly and satisfy every sweet tooth.
Serve it warm with a scoop of ice cream and it will be the hit of the family reunion!
So get to it. Happy baking and bon appétit!
2 box brownie mix double chocolate with walnuts (eggs, oil, water) 1 cup whole grain rolled oats 6 tbsp passion fruit jam 6 tbsp dark Haitian rum Rhum Vieux Labbé 2 oz milk chocolate squares (preferably Askanya Haitian chocolate) 2 oz dark chocolate squares (preferably Askanya Haitian chocolate) 20 Recreo cookies or Oreos 1 cup marshmallow
Preheat your oven at 350° F.
In a large bowl, prepare your first brownie box following packaging instructions.
Use a 12 inch springform pan with Detachable Bottom lined with parchment paper. Spray with a little cooking spray to ensure it is easily removable once baked.
Pour in your first batch of brownie batter.
In a small skillet, melt together into a syrup your passion fruit jam and rum. Remove from heat. Pour half into a small bowl.
One by own, dunk your oreos in the syrup in order to coat them all around with the passion fruit and rum syrup.
Line them around in your pan on top of the brownie in nice circular shape. (step 1)
Then top with your mini marshmallows (step 2) and half of your shaved pieces of dark chocolate and milk chocolate.
Drizzle a spoonful or two of passion fruit rum syrup on top, leaving the rest aside for the baked cake, with the extra chocolate shavings.
Mix your second batch of brownie batter, adding in this time your cup of oats for extra crunchiness.
Spread the mix on top of the cake (step 3).
Now place in the preheated oven for 20-25 minutes. When checking with a tooth pick if ready, you should have the cake be gooey, in order to have a nice moist texture.
Remove from the oven once ready and let cool.
After 15 minutes, remove your springform ring, and slide your brownie cake onto your cake stand. Your marshmallows and syrup will have erupted from the cake top while baking, creating this nice, uneven, rustic texture to your brownie cake.
Last but not least, reheat the left over passion fruit syrup, and top generously throughout. Add your left over chocolate shavings and serve while still warm.