Make the most of all that tasty Christmas chocolate with this delicious festive rocky road cake from Izy Hossack, baker and author of Top With Cinnamon. This sensational Christmas dessert features a gooey chocolate fudge base topped with chunks of Christmas chocolate, nuts and toasted marshmallows.
Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 23cm (9in), springform cake tin and line with non-stick baking paper.
In a medium pan, melt the butter and dark chocolate together over a low heat, stirring constantly. Once melted, remove from the heat and set aside to cool for 5 minutes.
Crack in one egg and quickly whisk into the chocolate; repeat with the other egg. Stir in the sugar, vanilla extract and the ground almonds. Add the flour, bicarbonate of soda and salt, and gently fold into the mixture.
Pour 100ml (3 1/2fl oz) of boiling water into the pan and whisk the mixture until all the flour has been incorporated, being careful not to overmix. Pour the batter into the prepared tin and bake for 18 minutes.
The cake should be risen with a bit of jiggle and a toothpick inserted into the middle of the cake should come out clean.
Stick the marshmallows, cut-side down, to the top of the cake. Put the cake under a preheated grill until the marshmallows begin to puff up and start to caramelise (about 2-3 minutes).
Remove the cake from the grill and sprinkle with the chopped chocolate and nuts. Set aside to allow the chocolate to melt and set. Once the cake has cooled, unclip the tin and slide the cake onto a board. Carefully peel away the paper, slice into 12 slices and serve.
See more Christmas Dessert recipes
This recipe comes from Izy Hossack, baker and author of Top With Cinnamon, and is part of our Christmas video series. We've asked some of our favourite chefs and foodies to share their recipes for creating the perfect festive food – from the ultimate southern fried turkey to sensational Boxing Day buffet recipes. Watch the full video here.