Step 1

Preheat oven to 180C/160C fan forced. Line 24 mini muffin pans with paper cases.

Step 2

Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in the egg, sugar, flour, cocoa and salt until just combined. Spoon the mixture among the cases. Bake for 15 minutes or until firm to touch. Set aside for 5 minutes, then transfer to a wire rack to cool completely.

Step 3

Top with a spoonful of caramel and sprinkle with chocolate curls to decorate.