Quick & Easy

High heels

12 Item



1.Preheat oven to 170°C. Line a 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
2.Stir dark chocolate and 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. 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 white chocolate ganache, bring cream to the boil in small saucepan, then remove from heat. When bubbles subside, add chocolate and stir until smooth. Cover; stand at room temperature 15 minutes or until ganache is spreadable. Spread cold cakes with ganache.
6.Attach sugar butterflies to chocolate shoes with tiny dabs of ganache. Position shoes on cakes.

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