Marshmallow Chocolate Cake

Biscuit Base
200g cream cracker
80g melted butter

Chocolate cream
40g milk
100g marshmallow
1 tbsp cake stabalizer (mix with 20g water) aka powdered gelatine
80g melted chocolate
120g whipped cream

Chocolate layer
130g milk
50g fine sugar
20g cocoa powder
1/2 tbsp cake stabalizer (mix with 15g water) 

1.Crush cream craker into crumbs, add melted butter and mix evenly. Place mixture evenly on the baking tray, press the biscuit crumb mixture to form a compact base. Store in fridge for 20mins.
2.For chocolate cream, melt marshmallow with milk in a water bath, mix evenly. Stir in cake stabalizer and melted chocolate.
3.Leave mixture to cool, add whipped cream and mix evenly.
4.Pour chocolate cream mixture onto biscuit crumb base, chill in refrigerator until set.
5.For chocolate layer, add fine sugar to milk, boil until all the sugar dissolves. Stir in cocoa powder. Leave it to cool to approx. 60 degrees Celcius.
6.Add cake stabalizer into milk mixture.
7.Pour the chocolate layer onto the chocolate cream layer. Chill in refrigerator until set. 

·Press hard on the biscuit crumb mixture to form a really compact base, otherwise the base will easily fall apart when cutting into smaller pieces.
·Cake stabalizer will coagulate when mixed with water,melt it in a water bath before adding into the mixtures