The best gluten free summer dessert recipe! Layers of gluten free graham crackers, marshmallows, and rich chocolate make for the perfect chilled summer treat. No baking required!
Extra marshmallowsgraham crackers and chocolate chunks, for garnish
Instructions
Ganache
Add the chocolate to a heatproof glass or metal bowl.
Bring the cream to a simmer over low heat. As soon as it bubbles around the edges pour the cream over the chocolate, making sure it is completely submerged. Let it sit for 2-4 minutes without disturbing it.
Gently whisk the cream and chocolate until it is fully combined and the result is a shiny, silky chocolate ganache. Let cool until it is thickened.
Marshmellow Cream
In a large bowl, gently fold together the whipped topping, marshmallow fluff and marshmallows.
Assemble
Line a loaf pan parchment paper so that it covers the bottom and up the longer sides, and it leaves some overhang.
Line the bottom of the pan with graham crackers, cutting any crackers as needed so the bottom is covered completely.
Top with ⅓ of the marshmallow mixture and spread in an even layer.
Next, add half the chocolate ganache.
Repeat layer of graham crackers, ⅓ marshmallow mixture and remaining ganache. Top with the final layer of graham crackers and the rest of the marshmallow mixture.
Cover and refridgerate 8 to 12 hours, or overnight. Place in the freezer for 20 minutes before cutting.
Garnish with graham cracker crumbs, chocolate chunks and marshmallows, if desired. Marshmallows can be toasted with a kitchen torch.
Notes
This recipe serves 8 to 10 people depending on how thick you cut the slices.
To toast the top use a kitchen torch, do NOT place it under the broiler or the cake will melt.
You can make this in an 8x8 baking pan but only do two layers. One box of graham crackers won't be enough for 3 layers in an 8x8 pan.
See the post for more ideas on how to garnish the top of the cake.