75 g/3 oz/¾ cup digestive biscuit
(Graham crackers) crumbs
50 g/2 oz/¼ cup butter or margarine,
300 g/11 oz marshmallows
90 ml/6 tablespoons milk
2.5 ml/½ teaspoon grated nutmeg
60 ml/4 tablespoons rum or brandy
20 ml/4 teaspoons strong black coffee
450 g/1 lb/4 cups plain (semi-sweet)
450 ml/¾ pt/2 cups double (heavy) cream
Blend the biscuit crumbs into the melted
butter and press into the base of a greased 23 cm/9 in loose-bottomed
cake tin (pan). Chill.
Melt the marshmallows with the milk and
nutmeg over a low heat. Remove from the heat and leave to cool. Mix in
the rum or brandy and coffee. Meanwhile, melt three-quarters of the
chocolate in a heatproof bowl set over a pan of gently simmering
water. Remove from the heat and leave to cool. Whip the cream until
stiff. Fold the chocolate and the cream into the marshmallow mixture.
Spoon into the base and smooth the top. Cover the clingfilm (plastic
wrap) and chill for 2 hours until set.
Melt the remaining chocolate in a
heatproof bowl set over a pan of gently simmering water. Spread the
chocolate thinly over a baking (cookie) sheet and chill until almost
set. Scrape a sharp knife across the chocolate to cut it into curls
and use to decorate the top of the cake.