Chocolate marshmallow cake

2. In medium saucepan over low heat, heat 120g/4 oz margarine until melted. Remove from heat; stir in walnuts, biscuit crumbs and brown sugar. Divide mixture equally between cake tins and pat to cover bottoms of tin evenly.

3. In large bowl, with electric mixer, beat flour, caster sugar, cocoa, baking powder, eggs, coconut and remaining margarine until blended, constantly scraping bowl with rubber spatula. Continue to beat for 1 minute.

4. Spoon mixture into tins, spreading evenly. Bake for 30 minutes or until skewer inserted in centre comes out clean. Immediately, with palette knife, loosen cakes from edges of tins; turn out on to wire racks and carefully peel off parchment.

5. While still hot, carefully place 1 cake, crumb mixture side up, on cake plate; top with marshmallows.

6. Immediately place second cake, crumb mixture side up, on top of marshmallows so marshmallows will melt.

7. Insert long metal or wooden skewer in centre of cake to keep top layer from sliding off.

8. Cool cake, then refrigerate until completely cold and marshmallows are set.

9. When cake is completely cold, prepare chocolate glaze.

10. Remove skewer from cake. Spread glaze over top and side of cake. Decorate with chocolate curls. Allow glaze to set before serving.

Chocolate glaze

In small bowl over saucepan of gently simmering water, heat 225g/8 oz plain chocolate, broken into pieces, 45g / 1 1/2 oz butter and 3 tablespoons water, stirring frequently, until melted and smooth. Remove bowl from pan of water. Let chocolate mixture cool to room temperature, then sift in 3 tablespoons icing sugar, beating with a spoon until glaze has a thick spreading consistency.