Gluten Free and Wheat Free chocolate pudding cake!
Once melted, add sieved icing sugar and whisk until smooth.
Put a little blob of chocolate cream on a board and stick the bottom hemisphere on.
Fill the bottom half with the gluten free sweets or chocolates.
Carefully spread a layer of the chocolate icing around the edge of the sweets. Then fill the other half of the cake with the gluten free sweets and chocolates and sandwich both cakes together.
Spread the rest of the chocolate mixture around the whole cake and use a palette knife to smooth.
Place in fridge to set.
Melt the white chocolate and butter.
Pour over the cake like cream.
Add decorations. I used royal icing for my holly leaf and berries.
Place in fridge.