Step 1

Preheat oven to 180°C/160°C fan-forced. Grease 18 holes of two 12-hole (⅓-cup/80ml) muffin pans.

Step 2

Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don’t let water touch base of bowl) until chocolate is melted. Cool slightly.

Step 3

Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time. Transfer mixture to a large bowl, stir in melted chocolate, then fold in ground hazelnuts, liqueur and extract.

Step 4

Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold egg white into chocolate mixture, in two batches. Spoon mixture into pan holes.

Step 5

Bake for 25 minutes or until a skewer inserted into the centre comes out with moist crumbs attached. Stand cakes in pans for 5 minutes before turning onto a wire rack to cool.

Step 6

Meanwhile, to make chocolate ganache, combine chocolate and butter in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl), stirring occasionally, until smooth and glossy. Remove from heat; stand for 30 minutes or until thickened slightly.

Step 7

Pour a little chocolate ganache over each cake; decorate tops with chocolates. Stand at room temperature until set. Decorate with chocolates of choice, halving if necessary.