Our Off The Wagon Wheel Cake is off the charts! With a delicious marshmallow filling, super crumbly base and decadent dark chocolate coating, it tastes just as good as the I Quit Sugar: Simplicious classic.
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease and line a 28 x 18cm tin with baking paper.
To make the Basic Cookie Dough Base, melt the butter and rice malt syrup in a small saucepan over a low heat (or in a mixing bowl in microwave). Combine with the remaining ingredients, a pinch of sea salt and mix well.
Press mixture into the tin and bake for 15 minutes or until golden. Cool and spread the Raspberry Chia Jam over the base. Refrigerate and prepare the Marshmallow Filling.
Dissolve the gelatin in 1/3 cup of cold water and allow it to sit for 5 minutes until it becomes gel-like.
Combine the rice malt syrup, vanilla and a pinch of sea salt in a saucepan with a cup of water and bring to the boil. Reduce the heat and simmer, stirring constantly for 8 minutes. Turn off the heat, add the gelatin and stir to dissolve.
Using a stick blender, blitz until the mixture thickens slightly and pour the Marshmallow Filling over the cooled jam layer. Refrigerate for 1 hour or until set.
In the meantime, melt the chocolate for Chocolate Coating slowly in a microwave and pour over the set Marshmallow Filling. Spreading evenly and return the tray to the fridge for 1 hour or until chocolate is set. Cut into squares to serve.
Recipe Note
To make Raspberry Chia Jam: Blend 1 cup of fresh or defrosted raspberries with 1 tablespoon of chia seeds and a dash of water together. Allow to sit for 10 minutes, stirring occasionally until chia seeds reach a jam-like consistency.
Store in the fridge in an airtight container for up to a week.
Our Off The Wagon Wheel Cake is off the charts! With a delicious marshmallow filling, super crumbly base and decadent dark chocolate coating, it tastes just as good as the I Quit Sugar: Simplicious classic.
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