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Parve
Medium
1 Hour, 30 Minutes
Diets 
As beautiful as this dessert looks, you don’t need to be a pastry chef to create it; you just need a little bit of patience. The great thing about the chocolate flakes is that it doesn’t have to be perfect or smooth; anything works! Edible gold dust is something I like to keep handy. It instantly elevates your dessert to something elegant and festive. Your guests will be blown away.
Yield: 8-10 desserts
1 bar dark chocolate or 1 package chocolate chips
1 tablespoon Gefen Peanut Butter
1 and 1/2 cups marshmallow fluff
3 cups Rice Krispies
1 bar chocolate
1/2 cup Kineret Whipped Topping
1 tablespoon corn syrup
6 tablespoons margarine
6 ounces chocolate chips
1/4 cup Gefen Cocoa Powder
3/4 cup Glicks Flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup Kineret Whipped Topping
3 tablespoons instant chocolate pudding mix
1 bar chocolate, melted
1 cup chopped graham crackers
1/2 cup sugar
1/4 cup water
2 egg whites
1/2 teaspoon lemon juice
4 ounces baking chocolate, for chocolate flakes
edible gold dust
chocolate squares
Melt chocolate, peanut butter, and marshmallow fluff in a double boiler. Remove from heat, then add Rice Krispies and stir until well incorporated.
Spread mixture onto a Gefen Parchment Paper-lined pan until a bit less than half an inch thick and set aside to harden.
Line an eight-inch square baking pan with parchment paper. Preheat oven to 350 degrees Fahrenheit.
Combine margarine, chocolate chips, and cocoa powder in a bowl and microwave for 30-second intervals until melted. Mix until smooth.
In a separate bowl, whisk flour, baking powder, and salt.
In another bowl, combine sugar, eggs, and vanilla and beat on medium speed until pale in color, four to five minutes.
Add chocolate mixture and beat until combined, then add flour mixture and mix to combine.
Pour into prepared pan and smooth out with a rubber spatula.
Bake for 30 minutes, or until a toothpick comes out with moist crumbs. Let cool.
Once cooled, slice cake in half horizontally to make two thin eight-inch-square brownie cakes.
Beat whipped topping until stiff. Add instant pudding and continue beating, then add melted chocolate and beat until incorporated.
Gently fold in chopped graham crackers.
Spread mousse over the bottom half of the brownies, then top it with the other half of the brownies.
Use a tall, round cookie cutter or stacker to cut circles out of the marshmallow treats and the brownie mousse stack.
Stack brownie circles on top of marshmallow treat circles for a total of 4 layers (marshmallow treat, brownie, mousse, brownie) and refrigerate.
Melt chocolate and pour onto a large piece of parchment paper. Use an offset spatula to spread chocolate into a thin, even layer, then let cool completely.
Peel away the parchment paper while breaking the chocolate into small pieces. Set aside (or refrigerate if your room is warm).
Combine chocolate, whipped topping, and corn syrup in a double boiler. Stir with a wooden spoon until melted and smooth, about five minutes.
Place stacks on a wire rack over a parchment paper-lined pan to catch drips.
Pour ganache over the top and sides of the cakes, then press chocolate flakes around the sides.
Combine sugar with 1/4 cup water in a small pot and bring to a boil.
Beat egg whites and lemon juice in an electric mixer fitted with a whisk attachment on a high speed while slowly drizzling boiling sugar water into the bowl. Beat until fluffy and smooth.
Pipe meringue onto the top of each cake and torch with a kitchen torch until golden brown.
Sprinkle gold dust on the sides before serving. Garnish with a square of chocolate pressed into the meringue.
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Can this be frozen?