Ingredients~
(3/4 cup) flour
1 cup caster sugar
1 ounce of unsweetened cocoa powder, sifted
(1/4 cup)
1 tsp baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 tsp vanilla
1/2 c of chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted
(1/4 cup)
1 ounce cocoa powder, sifted
(1/4 cup)
2 ounces evaporated milk
(1/4 cup)
8 ounces icing sugar, sifted

Preheat the oven to 350*F/ 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 on love until smooth and thick. Spread on the hot marshmallows.
Let cool completely. Cut into wedges to serve.