Ingredients
White Christmas
Method
1.Preheat oven to 160°C (140°C fan-forced). Grease eight ¾-cup (180ml) pudding moulds.
2.Stir butter, chocolate, caster sugar and milk in medium saucepan over low heat until smooth. Transfer to medium bowl; cool 10 minutes. Whisk in sifted flours, then eggs. Spoon cake mixture into moulds; place on oven tray.
3.Bake cakes about 30 minutes; drizzle cakes with liqueur. Turn hot cakes, still in their moulds, upside down onto baking-paperlined tray; stand overnight.
4.Cut four 20cm circles from baking paper; cut circles in half. Roll each half into a tight cone. Staple or tape cones to hold their shape.
5.To make White Christmas, stir chocolate and oil in small saucepan over low heat until smooth. Combine rice bubbles, marshmallow, nuts and fruit in medium bowl; stir in melted chocolate mixture.
6.Push spoonfuls of white christmas firmly into cones. Stand each cone upright in a tall narrow glass. Refrigerate cones about 1 hour or until set.
7.Remove cakes from moulds. Trim tops of cakes to make flat; turn upside down onto tray. Remove white christmas cones from paper; secure cones to each cake with a little of the extra chocolate. Refrigerate 10 minutes. Serve mud cakes dusted with sifted icing sugar.
