1/3 cup raw almonds, thinly sliced
200g Cadbury Dark Cooking Chocolate, chopped
¾ cup firmly packed brown sugar
1 egg, lightly beaten
½ cup plain flour, sifted
¼ cup sour cream
Preheat oven to180ºC conventional or 160ºC fan forced. Lightly grease 2 x 12 hole (1½ tablespoon) mini muffin pans and line bases with circles of baking paper. Sprinkle nuts over bases. Melt butter and chocolate in a medium saucepan; stir over low heat until mixture is smooth. Pour into bowl and cool for 10 minutes. Stir in sugar and egg, then flour and sour cream. Spoon mixture into prepared pans and bake for about 20 minutes. The muffins will form a crust on the top but will be soft when hot. Run a sharp pointed knife around the edge to the muffin to loosen. Stand 10 minutes and turn onto cooling rack. Store in airtight containers.