Mini Amaretto Chocolate Hearts

The closest thing to chocolate heaven we could make. These are the perfect way to show someone you care.

Serves 2

Ingredients
50g caster sugar
1 medium egg
40 plain flour
½ tsp Dr. Oetker Baking Powder
10g cocoa powder
2 tbsp amaretto
100ml whipping cream
Dr. Oetker Chocolate Hearts

For the ganache
4½ tbsp double cream
100g Dr. Oetker Fine Cooks' Dark Chocolate
1 tsp butter

Method:
1. Heat the oven to Mark 4/180°C. Grease and base line 20cm sandwich tin. Whisk the sugar and egg together until pale and thick. Sift the flour, baking powder and cocoa into a bowl, then fold into the egg mix. Pour into the prepared tin and level.

2. Bake for 12-15 mins until cooked through. Cool on a wire rack, then stamp our four 7cm hearts using a cutter. Drizzle each heart-shape sponge with ½tbsp amaretto.

3. For the ganache, heat double cream until hot, but not boiling; add the chocolate and butter and leave to melt. Stir briefly until smooth and leave to cool.

4. Whisk the whipping cream until thick, then use to sandwich together each pair of cake hearts.

5. Using teaspoon, smooth cooled ganache on top of the cakes and sprinkle with chocolate hearts.