© Jesús Maicas. 980630 ~ 990526

Preparation: 30 min.
Cooking:15 min.

INGREDIENTS:

For the chocolate sponge:

• 2 medium size eggs yolks.
• 1 medium size egg.
• 60g caster sugar.
• 2 tablespoons liqueur (amaretto, Tia María...).
• 20g plain flour.
• 225g plain chocolate, melted.
• 4 medium size eggs whites.
• 6 plain chocolate truffles.

For the white chocolate sauce:

• 140g white chocolate.
• 2 table spoons white rum.
• 4 table spoons single cream.
• 1 table spoon ready-made dark chocolate sauce.
• Icing sugar, for dusting.

Preheat the oven to 180°C/350°F/Gasmark4.
Place six 7cm round, 5cm tall cutters on a tray lined with grease proof paper. (You can use 200g baked beans tins with the top and bottom removed.)
Lightly brush the inside of the cutters with melted butter.
To make the chocolate sponge, place the eggs yolks, egg and sugar in a bowl and beat, preferably with an electric whisk, until pale and doubled volume.
Reduce the speed and add the liqueur.
Fold in the flour and the melted chocolate until well combined.
In a separate bowl, whisk the egg whites to soft peaks and fold into the chocolate mixture.
Place a truffle in the center of each cutter and cover with the chocolate cake mixture to 1cm from the top.
Bake for 9~11 minutes until risen and firm.
Meanwhile, make the white chocolate sauce.
Place the white chocolate, rum and cream in a small bowl set over a pan of simmering water and cook, stirring, until the chocolate has melted.
Spoon on to six individual serving plates.
Remove the cakes from the cutters and dust with icing sugar.
Place the cake on each plate.
Place a row of dots of ready-made chocolate sauce in the white chocolate sauce and drag a skewer through to make heart shapes.
Serve immediately.