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1
Preheat oven to moderate 180u00b0C Butter base of 20cm square tin and line with non stick baking paper.
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2
Melt chocolate and butter in a basin as it stands over a saucepan of simmering water. Stir until smooth.
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3
Beat eggs with sugar and orange rind until fluffy, add chocolate mixture and stir it through.
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4
Sift flour, salt and baking powder over top and mix through, add nuts then mix again.
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5
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.
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6
Place small spoonfuls of remaining cake mixture on top of marshmallows. Carefully spread mixture with a knife to fill gaps between marshmallows.
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7
Bake in oven for 25 minutes or until firm to the touch. Leave to cool completely before turning and cutting into pieces.
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8
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.
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9
Decorate with slices of brazil nut before icing has set. Slice when cool into desired pieces.
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10
Yield is an estimate, you can cut this into as many pieces as you like.
