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.

For this wonderful recipe, I recommend a good dark chocolate with at least 70% cocoa solids because it gives a more chocolatey, fuller flavour to the chocolate cake. Green & Blacks chocolate is my favourite for this chocolate cake recipe.
Serves: 10
Takes: 50 mins, plus time to cool down

Ingredients:
For the chocolate cake:
200g Green & Blacks dark chocolate, broken into small pieces
200g light muscovado sugar
140g butter, softened
5 eggs, separated
100g plain flour
1tsp baking powder

For the chocolate cake icing:
250ml double cream
55g marshmallows
250g Green & Blacks dark chocolate, chopped

Directions:

1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Line a 20cm loose based cake tin with greaseproof paper.
3. Boil a pan of water and turn the heat down to a simmer.
4. Put the chocolate pieces into a bowl and melt it over the pan of simmering water.
5. When all the chocolate has melted, put it to one side to cool a little.
6. In a large bowl beat sugar and butter together until light and fluffy.
7. Add the egg yolks one at a time and beat them well as you add them.
8. Gently fold in the flour and baking powder, then stir in the melted chocolate.
9. In a separate bowl whisk together the egg whites until they form peaks.
10. Fold the egg whites gently into the chocolate cake mixture.
11. Tip the finished cake mixture into your ready prepared cake tin.
12. Bake in the oven for about 35 minutes.
13. Check it’s ready with a skewer, if it comes out of the cake clean then it’s ready, if not then bake for a little longer.
14. Cool on a wire rack.

For the icing, heat together the cream and marshmallows until the cream is just boiling and all the marshmallows have melted into the cream, you must stir the icing all the time.
Add the chopped chocolate to the mixture and stir until it’s smooth and creamy.
Chop your cooled chocolate cake in half horizontally and spread over a little of the icing. Sandwich together and then spread the rest of the icing over the top of your cake.
Now enjoy!