Mini Chocolate Cakes with Strawberry Frosting and Chocolate Hearts

Makes 6, Prep and Cook: 1 hour

125g unsalted butter, chopped ²⁄³ cup Dark Choc Melts (100g) 1 cup caster sugar

1 egg

²⁄³ cup self-raising flour

¼ cup plain flour

2 tblsps cocoa powder Halved fresh strawberries,

to decorate

CHOCOLATE HEARTS

½ cup Dark Choc Melts, melted

STRAWBERRY FROSTING

½ x 250g punnet strawberries, chopped

250g tub spreadable cream cheese

½ cup icing sugar mixture

1 Line a 6-hole Texas muffin pan (¾-cup capacity) with muffin wraps. 2 Combine butter, chocolate, sugar and ½ cup water in a medium saucepan. Stir over a low heat until melted and smooth. Transfer to a large heatproof bowl. Cool slightly.

3 Whisk egg into chocolate mixture. Add combined sifted flours and cocoa. Whisk until smooth. Divide evenly among muffin wraps.

4 Cook in a moderately slow oven (160C) for about 25 to 30 minutes, or until firm to touch. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool completely.

5 To make chocolate hearts, line an oven tray with baking paper. Place chocolate in a medium snap-lock bag. Squeeze into one corner. Twist bag. Snip tip. Pipe chocolate onto paper in heart shapes of different sizes. Stand until set. Gently peel hearts away from paper.

6 To make frosting, process strawberries in a food processor until pureed. Strain through a fine sieve. Discard seeds. You will need ¼ cup. Using a wooden spoon, stir cream cheese in a bowl until smooth. Stir in sugar, then puree until combined.

7 Dollop frosting onto cakes. Decorate with strawberries and chocolate hearts.