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1
For Brownie Layer: Preheat oven to 350F.
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2
Grease an 8 inch square pan and line with parchment so that paper hangs over sides of pan.
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3
Melt chocolate in a bowl over a pot of gently simmering water, stirring constantly.
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4
Cool chocolate to room temperature and stire in butter by hand until smooth.
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5
Stir in sugar gently and add eggs, one at a time, until blended.
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6
Stir in vanilla.
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7
Gently mix flour and salt into chocolate and stir in walnuts.
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8
Scrape batter into prepared pan and bake for 19 to 22 minutes, until cake takes on a dull colour and feels firm when touched.
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9
Allow to cool completely.
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10
For Marshmallow Layer: Line an 8 inch square pan with parchment, and dust generously with cornstarch.
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11
Sprinkle gelatin over 1/4 cup of cold water, stir and set aside for 5 minutes.
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12
Melt gelatin over low heat and keep warm.
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13
Bring remaining 1/4 cup water, sugar and glucose syrup to a boil over medium-high heat and cook until sugar reaches 245F on a candy thermometer, 7 minutes.
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14
While sugar is cooking, whip egg whites with beaters or in a mixer until foamy.
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15
When sugar reaches proper temperature, pour it carefully in a stream down the side of the bowl while mixing on medium speed.
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16
Once incorporated, pour in melted gelatin and vanilla and whip mixture on high speed until thick and white, about 4 minutes.
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17
Pour marshmallow into prepared pan, sift top with cornstarch to prevent sticking, and let set for at least 2 hours before unmoulding.
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18
For Truffle Ganache, heat cream to just below a simmer and pour over chopped chocolate.
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19
Let sit 1 minute, then stir slowly until evenly blended.
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20
Stir in butter until melted inches.
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21
Let cool for at least 30 minutes, or chill until ready to assemble.
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22
For assembly, remove brownie from pan in 1 piece by lifting parchment overhang.
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23
Brush top of brownie with a layer of ganache (if ganache sets up, just rewarm to melt).
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24
Brush excess cornstarch off marshmallow and turn over onto brownie.
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25
Peel off parchment from marshmallow carefully, With a hot knife, cut dessert into 9 to 16 squares and arrange on a platter.
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26
Once truffle ganache has cooled enough to pipe, pipe a swirl on top of each square.
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27
Each cake can be garnished with a toasted walnut half, if desired.
