Ingredients
3/4 cup/s Flour Sifted
1 cup/s Caster Sugar
1/4 cup/s Cocoa
1 teaspoon/s Baking Powder
1/4 teaspoon/s Salt
4 ounce/s Butter Melted
2 Eggs Beaten
2 teaspoon/s Vanilla
60 gram/s Chopped Pecans
1 Bag Mini Marshmallows
Frosting
2 ounce/s Butter Melted
1 ounce/s Cocoa Sifted
2 ounce/s Evaporated Milk
8 ounce/s Icing Sugar
Preparation
Preheat the oven to 180C/350F/ gas mark 4. Butter a 9 inch flan pan with a removeable bottom well and then set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an eletric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
