This is a delicious chocolate and marshmallow cake, it would make a fantastic Mothers Day present.

Ingredients

For the cake:
125g Green and Blacks chocolate
125g butter
175g caster sugar
5 eggs, separated
55g plain flour
125g ground almonds

For the filling and icing:
250ml double cream
60g marshmallows
250g Green and Blacks chocolate

For the topping:
300ml double cream, whipped
150g marshmallows

Directions

For the cake:

1. Heat up the oven to 180°C/350°F/Gas Mark 4
2. Grease and line a 20cm cake tin.
3. Melt the chocolate in a bowl over a pan of simmering water.
4. Mix the butter with 125g of sugar until light and fluffy, beat in the egg yolks one at a time.
5. Whisk the egg whites and remaining sugar together until it forms stiff peaks.
6. Stir the melted chocolate into the butter mixture, add the flour and almonds and fold in gently.
7. Fold in the egg whites.
8. Spoon the mixture into the cake tin and cook for approx 30 minutes (stick a skewer into the middle of the cake, if it comes out clean then the cake is ready).
9. Leave to cool for five minutes then turn out onto a wire rack to cool.

For the filling, icing and topping:

1. Heat the cream and marshmallows until the cream is just boiling and the marshmallows have melted.
2. Pour over the chopped pieces of chocolate and mix until smooth and shiny.
3. Cut the sponge cake in half and spread the filling. Sandwich the pieces together and cover the top and sides with the rest of the icing.
4. Chill in the fridge until set.
5. Spoon the whipped cream on top of the cake and add the marshmallows.