Ingredients
Method
1.Preheat oven to 170°C/340°F. Line 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
2.Stir chocolate and the water in small saucepan over low heat until smooth.
3.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture. Drop ¼ cups of mixture into paper cases.
4.Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Make white chocolate ganache. Bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Cover; stand at room temperature 15 minutes or until ganache is spreadable. Spread cold cakes with ganache.
6.Place a Malteser in centre of each cake, position chocolate square on Malteser to make a mortarboard. Cut thin strips, about 4cm (1½ inches) long, from licorice strap; split the end of each strip into finer strips to make tassels. Attach a tassel to each mortarboard with a tiny dab of the melted chocolate.
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