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1
Preheat oven to 350^. Line bottom of a 10-inch springform pan with parchment paper. Lightly grease and flour paper and sides of pan.
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2
Stir together first 9 ingredients until well blended; fold in 1 cup chocolate morsels, if using. Pour batter into prepared pan and spread evenly over bottom.
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3
Bake on middle rack at 350^ for 20 to 25 minutes. Remove from oven and sprinkle top evenly with marshmallows, pecans and 1/2 cup chocolate mini morsels. Let cool then gently remove the parchment paper otherwise it will be almost impossible to cut the first piece. Return cake base to springform pan.
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4
Pour hot chocolate pudding over marshmallow mixture; cool and chill 8 hours or overnight.
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5
Heat cream in a saucepann; bring to a simmer. Remove from heat and add chocolate pieces, stirring until chocolate melts. Let ganache stand 1 hour, stirring occasionally, until spreading cosistency
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6
Remove sides from springform pan; pour and spread ganache mixture evenly on top and sides of cake.
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7
I find my finish product looks better if I pour a layer of ganache over the top of the cake before the ganache cools to spreading consistench. Let it set and then pour on an additional layer and spread over sides. Chill and enjoy.
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8
CHOCOLATE PUDDING
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9
Stir together enough whipping cream and cornstarch to make a light paste. Bring remaining cream to a simmer in a 2-quart saucepan over medium heat. Stir in cornstarch mixture, sugar, chocolte and vanilla; cook, stirring constantly, until chocolate melts. Cook mixture, stirring often, 8 minutes or until thick and creamy.
