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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
We started with Faigy Grossman’s easy Brownie Cake, topped it with homemade Passover graham crackers, chocolate, and marshmallows for a dessert that will transport you directly ahead to summer vacation.
Yields one 9×13-inch cake
1/2 cup Gefen Cocoa
1/2 cup Gefen Potato Starch
6 eggs
1 cup sugar
1 cup oil
4 eggs
1 and 3/4 cups Gefen Almond Flour
2 tablespoons plus 1/2 cup sugar, divided
1/2 teaspoon salt
1/4 cup oil
1 teaspoon Gefen Cinnamon
7 ounces semisweet baking chocolate
1/3 cup whipped topping
1/4 to 1/2 cup Gefen Mini Marshmallows
2 ounces chocolate, chopped
3 ounces semisweet baking chocolate, for drizzling
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, sift together cocoa and potato starch.
In a large bowl, beat eggs with sugar and oil, making sure to mix well. Sift in cocoa and potato starch and mix until all ingredients are incorporated.
Pour into a 9×13-inch baking pan lined with Gefen Parchment Paper. Bake for 35 minutes.
Preheat oven to 350 degrees Fahrenheit.
With a fork, mix all ingredients, besides cinnamon and the half cup sugar, until creamy.
Spread the batter onto a sheet pan lined with parchment paper, to an 1/8-inch thickness.
Combine cinnamon and remaining half cup sugar. Sprinkle the cinnamon-sugar mixture over the batter, and then bake for 35 minutes or until golden.
Remove from the oven and allow to completely cool. Once cooled, chop into very small pieces.
Prepare the ganache in the microwave. Melt seven ounces chocolate in a microwave-safe bowl for one minute, then give it a stir and add the whipped topping.
Spread an even layer of ganache onto the cooled cake.
Working quickly, sprinkle graham pieces, marshmallows, and chopped chocolate all over the cake.
Melt three ounces chocolate in the microwave. Drizzle over the cake.
Allow the ganache to completely cool and chocolate to harden before cutting the cake.
Photography by Sarah Husney
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