First Layer

Heat 50g margarine; 75g cocoa; and 4tbsp golden syrup until melted and mixed. Separate this in half and leave one half to the side.

Beat 2 eggs and 50g sugar with whisk. Add 1 tsp vanilla extract and the other half of the melted cocoa mixture and beat in. Then fold in 50g flour.

Put this in a greased pan (making sure it does not take up more than 1/3 of the depth of the pan) and put in oven at gas mark 5/190 degrees celcius. Move immediatley to step 2.

Second Layer

Beat 50g margarine with 50g sugar. Then beat in 2 eggs and 1 tsp vanilla extract. Fold in 100g cornflour and 2 tbsp cocoa.

Take the original pan with the first layer out of the oven and pour the second layer batter into the middle of the pan. Put this back in the oven.

Keep checking the cake and once the outside is firm but the very middle still a bit battery/uncooked take a handful of marshmallows and put them in the uncooked but. Push them deep into the cake with a spoon and then return to the oven. You should now be cooking it for only 5-10 minutes more. Take it out when the marshmallows have gone golden brown. Once out use a knife to run round the sides so the cake is loose in the tray and will come out easily later.

Now take the half of the cocoa mixture from the first step you left aside. Put it on the heat briefly to add and fully mix in 2tbsp icing sugar. Pour this oven the top of the cake in its tray and put the whole thing into the fridge. Wait until cool before removing.

Enjoy! You can see the firmer cakey base, the moister torte layer in the middle, the marshmallow explosion, and the fudge sauce on top!