White Christmas Mud Cakes

Preheat the oven to 325u0b0F. Grease eight 3/4-cup pudding molds or ramekins.
Stir the butter, chopped chocolate, granulated sugar and milk in a medium saucepan on low heat until smooth. Transfer to a medium bowl and cool for 10 mins. Whisk in the sifted flours, then the eggs. Spoon the batter into the molds, then place on a baking pan.
Bake for about 30 mins. Drizzle the cakes with liqueur. Turn the hot cakes, still in their molds, upside down onto a parchment paper-lined tray. Let stand overnight.
Cut out four 8-inch circles from a sheet of parchment paper, then cut the circles in half. Roll each half into a tight cone. Staple or tape the cones to hold their shape.
For the topping, stir the chocolate and oil in a small saucepan on low heat until smooth. Combine the cereal, marshmallow, nuts and fruit in a medium bowl. Stir in the melted chocolate mixture.
Push spoonfuls of topping firmly into the cones. Stand each cone upright in a tall narrow glass. Refrigerate the cones for about 1 hour or until set.
Remove the cakes from the molds. Trim the tops of the cakes to make them flat, then turn upside down onto a tray. Remove the topping cones from the paper. Secure the cones to each cake with a little of the melted chocolate. Refrigerate for 10 mins. Serve the cakes dusted with sifted icing sugar.