1.Preheat oven to 170°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar and milk in a small saucepan over low heat until smooth. Transfer mixture to a medium bowl and cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg.
4.Drop ¼ cups of mixture into paper cases. Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make fluffy frosting, combine sugar and water in a small saucepan. Stir over heat, without boiling, until sugar is dissolved. Boil uncovered and without stirring for about 5 minutes or until syrup reaches 116°C on a sugar thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside. Beat egg white in small bowl with electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin, steady stream. Beat on high speed about 10 minutes or until mixture is thick.
6.Spread tops of cold cakes generously with fluffy frosting. Cut an edge from one end of each jelly bean and sandwich two cut ends together to make a heart-shape. Position hearts on cakes before the frosting has set.
If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup.Note