Decadent chocolate friands

1.Place chocolate in a small heatproof bowl. Heat cream in a small saucepan over moderate heat. Bring to the boil, then immediately pour over chocolate. Stand for 5 minutes; stir until smooth. Cover with plastic food wrap. Chill, stirring occasionally, for 30 minutes or until thickened. Transfer ganache to a small, resealable food storage bag. Chill until required.

2.Preheat oven to 190°C/170°C fan-forced. Grease a 12-hole (1/2-cup) friand tray. Place butter and half the extra chocolate in a medium saucepan over low heat. Cook and stir for 3 minutes or until smooth. Cool.

3.Combine egg white, chocolate mixture and hazelnut meal in a large bowl. Sift icing sugar, flour and cocoa powder over chocolate mixture; stir to combine. Add remaining extra chocolate; stir to combine. Spoon mixture into prepared tray. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Stand in tray for 5 minutes. Transfer to a wire rack to cool completely. Snip a corner from ganache bag; pipe a swirl of ganache onto each friand. Set. Serve.