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For the cake
125g (41/2oz) good-quality dark chocolate, broken into pieces
125g (41/2oz) unsalted butter
175g (6oz) caster sugar
5 large eggs, separated
55g (2oz) plain flour
125g (41/2oz) ground almonds
For the filling and icing
250ml (9fl oz) double cream
55g (2oz) marshmallows
250g (9oz) good-quality dark chocolate, chopped
For the topping
300ml (1/2pt) double cream, whipped
150g (51/2oz) marshmallows

1. Preheat the oven to 180°C/ 350°F/gas 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/ 41/2oz 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 mins or until the centre is just set. Leave to cool for 5 mins, 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. Cut the sponge horizontally into four (don't rush this, the layers are not thick and the cake is very moist because of the chocolate). 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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