- 125g Biscuit Crumbs (I use chocolate digestives)
- 50g dark brown sugar
- 75g butter (for base), melted
- 125g dark chocolate
- 60g butter
- 120g icing sugar
- 2 eggs and 2 egg yolks
- 50g strong white flour
Step 1
Pre-heat your oven to 180°C.
Mix the biscuit crumbs, brown sugar and melted butter for the base together in a bowl, then using a teaspoon, press evenly into the lined muffin tin. This takes a while, but is worth it, I promise!
Step 2
Melt the dark chocolate (I use 70%) with the butter gently, stir in the eggs and yolks, followed by the icing sugar. Finally fold through the flour.
Step 3
Add this chocolate mixture onto the biscuit bases. These can be chilled at this point for baking later.
Step 4
Bake for 12 minutes, until the middle is still wobbly. Snip your marshmallows in half and place a half on top of the cakes.
Grill until bubbling and golden.
Wait for a minute for them to cool before removing them from the tins. Absolutely Divine.
Step 1
Pre-heat your oven to 180°C.
Mix the biscuit crumbs, brown sugar and melted butter for the base together in a bowl, then using a teaspoon, press evenly into the lined muffin tin. This takes a while, but is worth it, I promise!
Step 2
Melt the dark chocolate (I use 70%) with the butter gently, stir in the eggs and yolks, followed by the icing sugar. Finally fold through the flour.
Step 3
Add this chocolate mixture onto the biscuit bases. These can be chilled at this point for baking later.
Step 4
Bake for 12 minutes, until the middle is still wobbly. Snip your marshmallows in half and place a half on top of the cakes.
Grill until bubbling and golden.
Wait for a minute for them to cool before removing them from the tins. Absolutely Divine.