125g butter, at room temperature, chopped
¾ brown sugar
3 x 60g Mars Bars, chopped
½ cup cocoa powder, sifted
2 eggs, lightly beaten
¾ cup self-raising flour, sifted
½ cup almond meal
1 tsp vanilla extract
90g milk chocolate, melted
Thick cream and berries, to serve
Preheat oven to moderate, 180C. Lightly grease a 6-hole texas muffin pan.
Combine butter and sugar in a medium saucepan. Stir over a medium heat for 1-2 minutes until melted. Remove from heat. Add 2½ Mars Bars and cocoa, stirring until well blended. Cool slightly.
Whisk in eggs, followed by flour, almond and vanilla, until combined.
Divide mixture evenly into prepared pan. Top each with remaining Mars Bar.
Bake for 20-25 minutes until centre is just firm. Cool in pan for 10 minutes before transferring to a wire rack.
Drizzle cakes with melted chocolate and serve warm with thick cream and berries.