1.Preheat oven to 170°C/340°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Combine chopped chocolate and the water in small saucepan; stir over low heat until smooth.
3.Beat butter, sugar and eggs in small bowl with electric mixer until just combined. Stir in sifted flour and cocoa, ground almonds, then the warm chocolate mixture; gently fold in raspberries. Divide mixture into paper cases; smooth surface.
4.Bake about 45 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Remove paper cases from cold cakes.
5.On a surface dusted with sifted cocoa, knead chocolate icing until smooth. Roll out until 5mm (¼ inch) thick. Using cutter, cut 8cm rounds from icing. Brush cakes with jam; cover cakes with chocolate rounds.
6.On a surface dusted with sifted icing sugar, knead red and white icing, separately, until smooth. Use food colouring to tint 100g (3. ounces) of the white icing pink and remaining white icing a paler pink.
7.Roll each coloured icing to a thickness of 5mm (¼ inch). Using heart-shaped cutters, cut out hearts from icings using picture as a guide.
8.Decorate cakes with hearts; brush each with a little water to secure to the other.
This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 55 minutes.Note