375g choc 70% cocoa solid

80g butter

12 eggs, separated (only need 6 yolks)

125g sugar


550g milk chocolate

180ml whipping cream

60ml honey

45g butter


1 packet marshmallows

50g toasted roughly chopped hazelnuts

25g dried cherries


1. Melt the chocolate and butter over barely simmering water

2. Whisk the egg white and sugar until meringue like consistency

3. Take about ¼ of the meringue and put in another bowl and beat in the yolks

4. Add this to the melted choc

5. Now gently fold in the meringue

6. Spoon into 2 x 20 cm tins (square). Bake at 150c for only 15 minutes approx.. Cool

7. Ganache – bring the cream and honey to the boil. Now pour over a bowl containing the choc and butter. Whisk til smooth

8. spread one cake with 2/3 of the ganache. Add a few marshmallows, squish them before adding.

9. spread rest of ganache on the other cake

10. sit on top of the other

11. add marshmallows, then blowtorch to char and melt them a bit

12. sprinkle on nuts etc, serve