This simple refrigerated cake is great for anyone avoiding gluten or eggs, but it’s also a smashing cake for a kid’s party. They just love crispy cake! (For a less rich child-friendly version, press the mixture into just one tin and omit the mascarpone filling.)

Ingredients: (Serves 8)

• 255 g/9 oz milk chocolate
• 30 g/1 oz butter
• 245 g/9 oz cornflakes
• 115 g/4 oz Brazil nuts, roughly chopped
• 70 g/2½ oz mini-marshmallows (or larger marshmallows snipped into pieces)
• 100 g/3½ oz mascarpone cheese

Method:

Line the bottoms of two 20-cm/8-inch round springform tins with greaseproof paper. Break the chocolate into pieces and put them in a heatproof bowl with the butter. Place the bowl over a pan of barely simmering water and let the chocolate and butter melt. Remove from the heat, stir to combine, then leave to cool slightly.

Meanwhile, put the cornflakes in a bag and crush lightly with a rolling pin. Combine with the nuts and marshmallows, then stir into the melted chocolate. Divide the mixture between the springform tins, spreading out in an even layer, then chill for about 1½ hours until set.

To serve, carefully remove the two cakes from the tins, spread one with mascarpone, and place the second cake on top. Serve in small wedges.