For the dough
1 cup of butter
2 egg yolks
2 1/4 cups all-purpose flour
1/2 teaspoon active dry yeast
Pinch of salt
For the filling
1/2 cup Karo
1 cup marshmallow creme
1 egg white
2/3 cup heavy cream
100g milk chocolate chips
50g semi-sweet chocolate chips
For the dough
1 cup of butter
2 egg yolks
2 1/4 cups all-purpose flour
1/2 teaspoon active dry yeast
Pinch of salt
For the filling
1/2 cup Karo
1 cup marshmallow creme
1 egg white
2/3 cup heavy cream
100g milk chocolate chips
50g semi-sweet chocolate chips
Mix all dough ingredients together
Beat well until smooth and even
Prepare a 25cm-diameter cake pan by greasing the bottom and sides
Make a few holes in the dough to prevent air bubbles from forming
Bake in a moderate oven (180°C) for about 30 minutes, or until golden brown
Let cool
Prepare the filling: mix Karo and marshmallow creme with 1/2 cup of water
Heat over low heat until thickened, stirring constantly
Beat egg whites until stiff peaks form
Gradually add hot filling to egg whites while beating, until smooth and creamy
Beat for an additional 3 minutes until cooled
Place on top of cake
Heat heavy cream in a double boiler
Add milk chocolate chips and semi-sweet chocolate chips, stirring until combined
Pour over marshmallow mixture and gently fold to marinate
Serve by unmolding at the last moment
Yield: 15 portions
