Chimneys with spreading

Preheat the oven to 160 ºC. Put the butter with the sugar in a bowl and beat with a mixer in 5 minutes to an airy mass. Add 1 to 1 eggs and mix until smooth. Sift the flour and cocoa powder over the batter and carefully spoon through it with a spatula.

Put the chocolate in a small pan and place it in a slightly larger pan with a layer of softly boiling water (au bain-marie). Make sure the water does not touch the bottom of the small pan. Let the chocolate slowly melt. Stir the melted chocolate through the batter and scoop the batter into the cake tin. Bake the cake in about 1 hour until done. Check with a skewer whether the cake is cooked. Prick the skewer in the middle of the cake. If this comes out clean, the cake is done. Allow the cake to cool completely in 1 hour.

Put the cream cheese with the milk in a bowl and whisk with a whisk or mixer. Put in the piping bag.

Cut 16 slices of about 1 cm thick from the cake. Cut the slices on the sides to create beautiful rectangular slices. Cut these slices into 4 'building blocks' each. Place 4 building blocks in a square on a board. Stick them together with some cream cheese. Pipe a layer of cream cheese on the square and lay the next layer in a staggered position. Also do not forget to build these building blocks together with cream cheese. Build a chimney of 4 layers high. Make 3 more chimneys. Put 2 marshmallows in each chimney and spread the spreading straw over it.