Dark chocolate ganache
1.Preheat oven to 180°C (160°C fan-forced). Line nine holes of 12-hole (⅓ -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.
4.Pour ⅓ cup of mixture into each paper case. Bake 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; stir until smooth. Cool 15 minutes.
6.Spread cold cakes with a thick layer of ganache. Position three chocolate stars on each cake.