S’mores cake

Inspired by the popular american marshmallow treat.

SERVES 12 PREP 45 MINS, plus cooling COOK 30 MINS

200g soft unsalted butter 185g light muscovado sugar 200g Lotus Biscoff spread 150ml milk 2 large eggs, lightly beaten 300g plain flour 1tsp baking powder 1tsp bicarbonate of soda

THE FILLING and TOPPING

100g dark chocolate, finely chopped 2tbsp maple syrup 25g unsalted butter, diced 4 egg whites 225g caster sugar

Heat the oven to 170°c, gas 3. grease and line the base of two 18cm cake tins with baking paper. melt the butter with the sugar, stir in the Biscoff; cool.

mix in the milk and eggs, then fold in the flour, baking powder and bicarbonate of soda. Divide between the two cake tins and bake for 25-30 mins until just firm to the touch. Leave to cool completely.

For the filling and topping, put the chocolate in a bowl with syrup and butter, add 60ml boiling water, melt, then stir until smooth. Leave for 15 mins to thicken slightly.

Tip the egg whites into a heatproof bowl; add sugar. Rest the bowl over a pan of simmering water and stir until sugar dissolves. Remove from heat and beat with an electric whisk until the mix becomes a thick meringue.

Sandwich cakes together with some choc sauce and meringue. Spread meringue all over the cake with a palette knife. Spoon the remaining sauce over the top, allowing some to drip down the sides. Leave for 15 mins to set.

use a piping bag to pipe the remaining meringue in peaked dots on top. Toast the tops with a cook’s blowtorch, trying not to burn the sauce.

Per serving: 527 cals, 25g fat (13g saturated), 70g carbohydrates