INGREDIENTS 

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• 120g Casalare ‘Not-So’ Plain Flour
• 30g butter, diced
• 30g caster sugar
• 1 egg, lightly beaten
• 150g baking dark chocolate, melted
• 75ml fresh cream
• 1/3C Spiral Unsalted Roasted Cashew Nuts

DIRECTIONS

 

1. Preheat the oven to 180C and line each cup of a mini muffin pan with cling wrap.

2. To make biscuits, combine flour and butter in a mixing bowl then make a well in the centre. Add egg to the centre of the well and gradually mix with fingers to make it crumbly. Knead slightly to make a ball, cover with cling wrap and refrigerate for about 30 minutes.

3. Roll the dough out between 2 sheets of baking paper until about 5mm thick. Cut the dough into 5cm circles (around 10). Cut the remaining dough into random pieces.

4. Place the dough on a baking tray lined with baking paper. Bake for 10–12 minutes until golden brown. Leave to cool on a wire rack.

5. Cut or break the random-sized biscuits into small pieces that fit inside the mini muffin pan.

6. In a microwavable bowl, place chocolate and fresh cream and heat for 30 seconds to 1 minute until melted. Mix well. Transfer ¼C melted chocolate into a small bowl and cool in the fridge for piping.

7. For the remaining chocolate, spoon 1tsp to the bottom of each hole. Layer with crumbled biscuits and the remaining chocolate and top with chocolate. Press and cover with the round-shaped biscuits. Cool in the fridge until the chocolate is set (overnight is recommended).

8. Remove from the mould, place them upside down on a plate and unwrap.

9. Put the refrigerated chocolate into a piping bag and use the warmth of your hands to soften it enough to pipe. Pipe thin lines over each mini chocolate cake, top with a whole piece of cashew, and serve!