100 g butter
100 g dark chocolate, chopped
150 g Dansukker Dark Muscovado Sugar
75 g Dansukker Light Syrup
180 g plain flour
100 g NonStop or smarties
50 g mini marshmallows
100 g peanuts or cashews
Preheat the oven to 175 °C.
Grease a springform cake tin (22-26 cm in diameter).
Melt the butter, remove from the heat and add the chopped chocolate, stirring until it melts.
Whisk the eggs, sugar and syrup until fluffy.
Fold in the flour and add the melted chocolate.
Carefully mix in the NonStops, marshmallows and nuts.
Pour the mixture into the cake tin.
Bake for 20-30 minutes.
Decorate with marshmallows and chocolate sauce.
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