Jack Daniels Brownie Cake with Toasted Marshmallow Topping

 

This is what I created for my boss' birthday this year. A biscuit base, with a chocolate cake that's midway between sponge and brownie, topped with lots of gooey toasted marshmallows. It looks a little messy, but tastes damn good!

Ingredients:

For the base:

150g digestive biscuits, crushed

50g caster sugar

75g unsalted butter, melted

For the brownie cake:

200g unsalted butter 170g caster sugar 2 eggs 180g self raising flour 2tbsp coco powder 1/2tsp baking powder

100ml Jack Daniels

For the topping:

75ml Jack Daniels

Marshmallows

100g milk chocolate, chopped

Pre-heat your oven to 180c and lightly grease a loose bottomed cake tin.

In a mixing bowl, combine the crushed biscuits and sugar. Stir in the melted butter and give it a good mix, so everything is coated in the butter.

Tip the whole lot into your prepared tin and flatten with the back of a spoon, pushing it up to the edges and making it level. Put to one side.

In a clean mixing bowl, cream together the butter and sugar for the brownie cake. Stir in the eggs, one at a time, and continue to mix. Sift in the flour, coco powder and baking powder and carefully fold it into the mixture. Lastly, add the Jack Daniels and mix well.

Tip the brownie cake batter onto the biscuit base in the tin and carefully spread up to the edges, again levelling out the top. Bake for 25-30 minutes, until springy to the touch and a skewer inserted into the middle comes out clean.

While it's still hot, pour the remaining Jack Daniels evenly over the top so that it soaks into the brownie cake, and scatter over the chopped chocolate. Arrange your marshmallows on top of that and toast the gently. You can do this with a kitchen blowtorch, or under the grill - if you're doing it under the grill, make sure you keep a close eye on them because they will burn easily.

Once the marshmallows are toasted, you can remove it from the tin and leave to cool on a wire rack.