Chocky lips

9 Item
1H 20M



1.Preheat oven to 180°C/350°F. Line nine holes of 12-hole (¹/³-cup/80ml) muffin pan with paper cases.
2.Blend cocoa with the water in medium bowl until smooth. Stir in chocolate, butter, sugar, nuts and egg yolks.
3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour ¹/³ cups of mixture into paper cases.
4.Bake 25 minutes. Stand cakes in pan minutes before turning, top-side up, onto wire rack to cool.
5.Make dark chocolate ganache, bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Cover; stand at room temperature 30 minutes or until thick and spreadable.
6.Dollop a generous amount of ganache on top of each cold cake. Sprinkle with cake sparkles; top with lolly lips.

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