Ingredients:
90 g dark chocolate, cut into small pieces
90 g unsalted butter
3 eggs
3/4 cup sugar
1 oranges, rind of, grated
1 cup plain flour
1 pinch salt
1 teaspoon baking powder
1/2 cup brazil nuts, roughly chopped
100 g marshmallows
90 g dark chocolate, cut into small pieces
45 g unsalted butter, cut into small pieces
12 brazil nuts, cut into thin slices
Directions:
Preheat oven to moderate 180 C Butter base of 20cm square tin and line with non stick baking paper.
Melt chocolate and butter in a basin as it stands over a saucepan of simmering water. Stir until smooth.
Beat eggs with sugar and orange rind until fluffy, add chocolate mixture and stir it through.
Sift flour, salt and baking powder over top and mix through, add nuts then mix again.
Put half the mixture into prepared tin. Cut marshmallows in half across the centre. Arrange on top of mixture in tin, leaving a tiny space between each one.
Place small spoonfuls of remaining cake mixture on top of marshmallows. Carefully spread mixture with a knife to fill gaps between marshmallows.
Bake in oven for 25 minutes or until firm to the touch. Leave to cool completely before turning and cutting into pieces.
To make chocolate icing, melt chocolate and butter in a bowl as it stands over a pan of simmering water. Stir until smooth then spread over top of slice to make a thin chocolate coating.
Decorate with slices of brazil nut before icing has set. Slice when cool into desired pieces.
Yield is an estimate, you can cut this into as many pieces as you like.
Servings: 16
Time preparation: 30 min.
Time total: 55 min.