Mini Mallow Chocolate Soft Cookie

Ingredients:
158g plain flour
1/2 tsp baking powder
pinch of salt
40g dutch cocoa
115g unsalted butter
100g castor sugar
100g light brown sugar
1 large eggs
1 tsp vanilla essence
88g chocolate chips
25g mini marshmallow
100g chopped almond nuts (optional)

Method:

1. Preheat oven to 175c degrees. Line a baking sheet with parchment paper. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, Mallow Bits, and chopped almonds. Drop cookie dough by rounded teaspoons onto prepared baking sheet, about 1 inch apart.

5. Bake cookies for 8 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.

- Recipe adapted from two peas and their pod Sorry that I have rename it!

Chocolate Fudge Cake

Ingredients:
170g butter, softened
180g castor sugar
3 eggs, beaten
3 tbsp corn syrup (I use golden syrup)
3 tbsp ground almonds
125g self-rising flour
pinch of salt
30g unsweetened cocoa powder

Frosting:
152g semisweet chocolate, broken into pieces
50 brown sugar
152g butter
2 1/2 tbsp evaporated milk

Frosting method:
Place chocolate, brown sugar, butter, evaporated milk in a heavy-bottom pan. Heat gently, stir continuously, until melted. Let it cool. Refrigerated until spreadable.

Preheat oven to 180c.
Place the butter and sugar in a bowl and beat togther until light and fluffy. Gradually beat in the eggs. Stir in the corn syrup and ground almonds. Sift the flour, salt and cocoa into a separate bowl, then fold in the cake batter. Add a little water, if necessary, to make a dropping consistency.

Spoon the batter into the mould/pan and bake in the preheated oven until springy to the touch and skewer inserted in the center comes out clean.

Lets stand for 5 minutes, then turn out onto wire rack to cool completely. When the cake have cooled, sliced them into 2 pieces, sandwich them togther with half the frosting. Spread the remaining frosting over the top and sides of the cake, swirling it to give a frosted appearance.

-Baked at 175c, 50 minutes for 6" mould

*You may use 2 8" pan for lower cake. Bake at 35 minutes.