Chocolate mud cakes
1.Preheat oven to 170°C (150°C fan-forced). Grease two 20cm x 30cm lamington pans, line with a strip of baking paper, extending paper 2cm above edges of pans.
2.Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl, stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth, divide in half, roll each portion between sheets of baking paper until 5mm thick. Cover, refrigerate 30 minutes.
3.Make chocolate mud cake. Combine butter, chocolate, sugar, the water and liqueur in small saucepan. Stir over low heat until smooth. Place mixture in medium bowl, cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Divide mixture among pans. Bake about 25 minutes. Cool cakes in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.
4.Make chocolate ganache. Bring cream to a boil in small saucepan, remove from heat. Add chocolate, stir until smooth. Refrigerate until spreadable.
5.Preheat oven to 180°C/160°C fan-forced). Grease oven trays, line with baking paper.
6.Using 6.5cm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.
7.Spread ganache onto underside of cookies, sandwich a mud cake round between two cookies.
8.Using heart template, dust cookies with extra cocoa.