Kids' Birthday cake
For the birthday cake:
a.. 125g (4½ oz) good-quality dark chocolate, broken into pieces125g (4½ oz)
unsalted butter
b.. 175g (6oz) caster sugar
c.. 5 large eggs, separated
d.. 55g (2oz) plain flour
e.. 125g (4½ oz) ground almonds
For the filling and icing:
a.. 250ml (9fl oz) double cream
b.. 55g (2oz) marshmallows
c.. 250g (9oz) good-quality dark chocolate, chopped
For the marshmallow topping:
a.. 300ml (½ pt) double cream, whipped
b.. 150g (5½ oz) marshmallows
Method
1.. Preheat the oven to 180°C (350°F, gas mark 4). Melt the chocolate pieces
in a heatproof bowl set over a pan of simmering water.
2.. Using an electric mixer, cream the butter with 125g (4½ oz) of the sugar
until pale and light. Beat in the egg yolks one by one. Whisk the whites and
the remaining sugar until stiff.
3.. Add the melted chocolate to the butter mix with the flour and almonds,
and fold in gently. Fold in the egg whites, then spoon into a 20cm (8in) round
cake tin (greased and base-lined with greaseproof paper) and cook for 30-40
mints or until the centre is just set. Leave to cool for 5 mints, then turn out
on to a wire rack to cool completely.
4.. For the filling and icing, heat the cream and marshmallows until the
cream is just boiling and the marshmallows have melted, stirring continuously.
Pour over the chopped chocolate and mix gently until smooth, thick and glossy.
5.. Carefully cut the sponge horizontally into four. Spread three layers with
some of the filling and sandwich together. Use the remaining mixture as an
icing and spread on the top and sides of the cake. Chill until set.
6.. Spoon the whipped cream on top of the cake and decorate with a mound of
marshmallows.
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