| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
4qr |
1 |
servings |
INGREDIENTS
| 1 |
c |
Blanched almonds |
| 375 |
g |
Dark chocolate buttons |
| 1 |
pk |
Pink and white marshmallows; cut in half |
| 1 |
pk |
Soft jube lollies or "Snake" lollies; cut into 3cm |
|
|
; lengths |
|
|
Extra 1/2 cup chocolate buttons |
|
|
Decoration; (see Note) |
INSTRUCTIONS
1. Preheat oven to 180deg.C. Very lightly grease a ring tin.
2. Place almonds on a biscuit tray and roast in the oven until pale golden.
Allow to cool before roughly chopping.
3. Place chocolate buttons in a microwave-proof bowl and cook in microwave
until melted. Be careful not to overcook the chocolate - it is better to
stir out remaining lumps.
4. Add nuts, marshmallows and lollies to the melted chocolate and stir to
coat all ingredients. Place mixture into prepared tin and press down to
avoid air bubbles. Work quickly before the chocolate sets.
5. Melt the remaining chocolate and spread over the top and place
decorations in the warm chocolate and then allow to set in the
refrigerator.
Note: Some suggestions for decorating the top of the cake are: "Freckles"
chocolates, gold-covered chocolate coins, silver couchous, glace cherries,
almonds, 100's & 1000's.
Converted by MC_Buster.
Per serving: 850 Calories (kcal); 76g Total Fat; (75% calories from fat);
30g Protein; 27g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges:
2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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