MINI CHOCOLATE DALEK CAKESMakes 6 – PREP 35 mins – COOK 20-25 mins – Moderately easy

Ingredients

1 stick of butter, softened, plus extra for greasing

1 cup light brown soft sugar

2 large eggs

1 cup self-raising flour

½ cup ground almonds

1⁄2 tsp baking soda

5 tbsp cocoa, plus a little extra for decorating

½ cup milk

To Decorate

4oz bar dark chocolate, chopped

4oz bar milk chocolate, chopped

1 cup heavy cream

6 marshmallows

1 – 2 cups chocolate drops

few thin sticks licorice or Japanese chocolate pocky sticks

Directions

1.  Heat oven to 350F. Grease and line the bases of 6 dariole moulds or individual metal pudding basins with

baking parchment or grease-proof paper. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa

and milk in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 minutes until

risen and a skewer poked in comes out clean. Cool for 15 minutes, then remove from tins and cool completely –

upside-down.

2.  Mix the two chocolates in a heatproof bowl. Heat the cream to just below boiling point, then pour over the

chocolate and stir together until melted and smooth. Chill until thick enough to spread.

3. Use a small dot icing to stick a marshmallow to the top of each cake. Completely ice all the marshmallow-

topped cakes. Dot with chocolate drops to look like the outside of a dalek, and add small sticks of licorice or

pocky sticks to be the guns, arms and eye-sticks.