Dark chocolate ganache
1.Preheat oven to 170°C. Line a 12-hole muffin pan with paper cases.
2.Stir chocolate and water in a small saucepan over low heat until smooth.
3.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture. Drop ¼ cups of mixture into paper cases.
4.Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make dark chocolate ganache, bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate and stir until smooth. Cool 15 minutes.
6.Place mint chocolate drops in a small plastic resealable bag. Using rolling pin, gently tap lollies to crush slightly. Spread cold cakes with chocolate ganache; top with crushed mint chocolate drops.