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1
Adjust rack to lower third of oven and preheat oven to 325 degrees F. Press a sheet of aluminum foil to cover outside the bottom and sides of a 9-inch square pan.
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2
Invert pan and gently press aluminum form into pan to fit contours; set aside.
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3
Crust: In a large bowl, blend the graham cracker crumbs and the sugar.
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4
Add the butter and blend thoroughly.
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5
Press the crumbs into foil-lined pan; set aside.
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6
Filling: Sift the flour, salt, and baking soda onto a piece of waxed paper; set aside.
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7
In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally.
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8
Turn off heat, stir in the water.
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9
Pour the mixture into a large bowl and let cool for about 5 minutes.
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10
Stir in the sugar, then the eggs and vanilla, just until thoroughly blended.
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11
Add the flour mixture, stirring just until combined.
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12
Pour filling into crumb-lined pan, spreading evenly.
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13
Bake for 30 minutes only.
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14
Remove pan from oven to a rack, and cool in the pan.
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15
Topping: To serve, remove the cake from the pan to a cutting board by lifting the foil by its edges.
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16
Pour the chocolate into a small handmade paper cone and pipe zigzag lines over the fillings surface.
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17
Cut into 1 1/2-inch squares.
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18
Center a mini marshmallow on each square, and pipe a tiny dot of chocolate in the center of each marshmallow.
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19
Store in one layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 2 days.
