Ingredients
Method
1.Preheat oven to 170°C (150°C fan forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl, cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼ cups of mixture into paper cases.
4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make fluffy frosting. Combine sugar and the water in small saucepan, stir over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, about 5 minutes or until syrup reaches 116°C (96°C fan forced) on a candy thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside.
6.Beat egg whites in small bowl with electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin steady stream, beat on high speed about 10 minutes or until mixture is thick.
7.Spoon frosting into large piping bag fitted with a large fluted tube. Pipe a large swirl of frosting on cake tops, sprinkle cakes with edible sequins.
If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup.
Note
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