Desserts Recipes - Chocolate Marshmallow Cake Recipe

Ingredients

Serves 6

• 75g/3oz butter (plus extra for greasing)

• 225g/8oz caster sugar

• 1/2 teaspoon vanilla essence

• 2 eggs (beaten lightly)

• 75g/3oz dark chocolate (broken into pieces)

• 150ml/1/4pt buttermilk

• 175g/6oz self-raising flour

• 1/2 teaspoon bicarbonate of soda

• Pinch of salt

For the topping:

• 175g/6oz white marshmallows

• 1 tablespoon milk

• 2 egg whites

• 2 tablespoons caster sugar

• 50g/2oz milk chocolate (grated, to decorate)

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Method:

1. Preheat the oven to 160°C/325°F/Gas mark 3. Grease an 850ml/1 1/2pt ovenproof pudding basin.

2. Cream the butter, caster sugar and vanilla essence together until very pale and fluffy, then gradually beat in the eggs.

3. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. When the chocolate has melted, gradually stir in the buttermilk, until well combined.

4. Remove the pan from the heat and cool slightly. Sift the flour, bicarbonate of soda and salt into a separate bowl. Add the chocolate mixture and the flour alternately to the creamed mixture, a little at a time.

5. Spoon into the basin and smooth the surface. Bake in the oven for about 50 minutes. Turn out on to a wire rack to cool.

6. To make the topping, put the marshmallows and milk in a small saucepan and heat very gently until the marshmallows have melted.

7. Remove the pan from the heat and leave to cool. Whisk the egg whites until soft peaks form, then add the sugar and continue whisking until stiff peaks form.

8. Fold the egg white into the cooled marshmallow mixture and set aside for 10 minutes. When the cake is cool, cover the top and sides with the marshmallow topping.

9. Sprinkle with the grated milk chocolate and serve.