Mini Chocolate Cakes

Preheat oven to 160°C Fan.

Melt chocolate and butter in a saucepan or microwave until smooth and combined. Set aside to cool slightly.

Whisk sugar and eggs together in an electric mixer until thick and pale. Fold through chocolate. Combine almond meal and cornflour in a bowl to lighten the mix, then fold through chocolate mixture. Spoon mixture evenly into a greased 12-hole muffin tin. Bake for 18-20 minutes until cooked in the centre. Cool in tin for 10 minutes before transferring to a cake rack to cool completely.

Melt chocolate in a small saucepan or in the microwave. Whisk in cream until smooth and combined. Place the cakes top-side-down onto serving plate and spread chocolate over the tops of the cakes. Top cakes with chopped caramelised hazelnuts, chocolate coated macadamias and shaved chocolate. Serve at room temperature.