Ingredients
Method
1.Preheat oven to slow 150°C (130°C fan-forced). Grease 26cm x 32cm Swiss roll pan, line base and sides with two layers of baking paper, extending paper 3cm above sides.
2.Place butter, chocolate, brown sugar and the water in a medium saucepan. Stir over low heat until melted. Transfer to large bowl, cool 10 minutes.
3.Add flours and egg to chocolate mixture, whisk until smooth, pour into pan.
4.Bake, uncovered, about 20 minutes, cool cake in pan.
5.Turn cake onto board, remove lining paper. Using a 5cm heart cutter, cut heart shapes from cake. Place paper hearts in centre of cake, dust half the little cakes with sifted cocoa and half with sifted icing sugar, carefully remove paper hearts.
Paper hearts can be bought at newsagents, or you can place a smaller heartshaped cutter, covered with plastic wrap, on each cake before dusting. Dust hearts with icing sugar. Pour mixture evenly into prepared pan. Use a cutter to cut hearts.
Note
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