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Directions:
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For the Cake.
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Preheat oven to 350 degrees.
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Melt the chocolate and butter together in a medium bowl set over a simmering pot of water.
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Remove from the heat and stir in the sugar, vanilla, eggs and cocoa.
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Mix well.
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Place ice cream cones on a baking sheet and fill with batter, leaving a small space at the top to allow for the rising of the cake.
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Bake for 20 minutes.
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Cool completely before adding the marshmallow.
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For the Marshmellow 'Ice Cream' Topping.
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Pour the water, sugar and syrup into a small pot.
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Sprinkle the gelatin over the surface of the mixture and gently whisk the mixture until the gelatin and sugar dissolves.
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Bring the mixture to a simmer, heating it just long enough to melt the gelatin and sugar.
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It does not need to come to a simmer but it does need to get hot to the touch.
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Rub some of the mixture between your fingers.
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If it does not feel gritty and the mixture is very hot move on to the next step.
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Add the vanilla and optional flavoring and using a stand mixer begin whipping the mixture on high.
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At this point you have two options.
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You may whip until the marshmallows look like soft whipped cream and the bowl feels cools to the touch then pour it into a lightly oiled 9x13 baking pan until it sets then cut it into squares.
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You may also continue whipping until the marshmallow resembles a stiff meringue and easily holds its shape in stiff peaks then pipe it out.
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As the marshmallow cools the gelatin begins to firm up allowing the mixture to absorb air and increase in volume.
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To test the degree of whipping, dip a spoon into the mixture then remove it and invert it.
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Watch how the mixture slumps off the spoon.
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For best results it should be beaten past the point that it holds a soft peak almost to the point that it has stiffened and holds a stiff peak....
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Working quickly spoon the marshmallow into a zippered plastic bag and cut off one corner.
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Pipe onto top of ice cream cones, and garnish with candy sprinkles.
