• 200 g dark chocolate
• 100 g butter
• 1 tbsp cocoa
• 1 tbsp self-raising flour (yes, only 1 tablespoon)
• 1/3 c sugar
• 3 eggs

Melt the chopped butter and chocolate in a small bowl over a pot of simmering water, and mix until smooth.

Sift the cocoa, flour, and sugar into a bowl and then whisk in the eggs and chocolate mixture.

Grease a large size muffin tin and divide the mixture between 6 holes in the pan. Cover and freeze overnight or for at least 3 hours.

Bake from frozen at 220 C for 7 minutes. If your muffin tins are a different size you may need to alter the cooking time. Serve immediately with cream or icecream and enjoy some chocolate happiness!

• 100g butter
  ¼ c golden syrup
  1 tsp vanilla essence
  1 c sugar
  1 c rolled oats
  1 c desicaated coconut
  1 c flour
  ½ tsp baking soda
  2 Tbsp warm water
• 1 c chopped walnuts (optional)

Heat the oven to 160 C on fan bake.

Melt the butter and golden syrup in a large saucepan. Take off the heat and add in all the ingredients except the water and soda. Mix and then add the soda dissolved in water. Shape into small balls and place on baking trays allowing space for spreading. Bake for about 15mins or until golden