1. Preheat oven to 180deg.C. Very lightly grease a ring tin.

2. Place almonds on a biscuit tray and roast in the oven until pale prosperous.
Allow to cool before roughly chopping.

3. Place chocolate buttons in a microwave-proof bowl and cook in microwave
until liquid. Be careful not to overcook the coffee - it is better to
stir out remaining lumps.

4. Add balmy, marshmallows and lollies to the melted chocolate and stir to
coat all ingredients. Place mixture into prepared tin and press down to
avoid air bubbles. Work quickly before the chocolate sets.

5. Melt the remaining chocolate and spread over the top and place
decorations in the warm chocolate and then allow to set in the
refrigerator.

Billet: Some suggestions for decorating the top of the cake are: "Freckles"
chocolates, gold-covered chocolate coins, silver couchous, glace cherries,
amygdalae, 100's & 1000's.