Milk chocolate ganache
1.Preheat oven to 160°C (140°C fan-forced). Line 6-hole Texas (¾-cup/180ml) muffin pan with paper cases.
2.Stir chocolate and the water in 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.
4.Spoon mixture into cases; smooth surface. Bake about 35 minutes. Turn cakes onto wire rack to cool.
5.Meanwhile, make milk chocolate ganache. Place chocolate in small heatproof bowl. Bring cream to the boil in small saucepan; pour over chocolate, stir until smooth. Stand at room temperature until ganache is spreadable.
6.To make florentine topping, combine ingredients in small bowl.
7.Spread cakes with ganache, top with florentine mixture; drizzle with melted chocolate.
This recipe also makes 12 standard muffins (⅓-cup/80ml capacity holes).Note