Instructions: Preheat oven to 350F (180C)

Separate eggs.

Place chocolate, milk and brown sugar in a saucepan over a moderate heat. Stir until sugar dissolves and chocolate has melted. Do not boil. Remove from heat, stir in bicarb soda and leave to cool.

Cream butter and sugar until light and fluffy, beat in egg yolks. Whisk egg whites until stiff. Gradually add chocolate mixture and flour into creamed mixture. Fold in egg whites.

Spoon mixture into prepared pans and put in oven for 45 minutes.

Icing:
90g (3oz) butter,
1/2 cup cocoa
1/2 cup chocolate peppermint Liqueur
1 1/2 cups icing sugar

Method:
Melt butter in a small saucepan, stir in cocoa and cook for 1 minute. Remove pan from heat, stir in chocolate peppermint liqueur and icing sugar. Mix well.

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