Annie Bell's Chocolate Melting Moments

1. Preheat the oven to 190C / 170C fan / 375F / gas 5. Place the butter and sugar in the bowl of a food processor and cream together, then sift and add the cornflour, cocoa and flour. You should have a soft squidgy dough. Arrange about 14 paper cases inside a couple of fairy-cake racks. Roll the dough into balls the size of a walnut, and using your finger indent a shallow hole into each one. Place these, hole-up, in the baking cases, gently pressing them in place to steady them. Bake for 15-20 minutes, then remove and leave to cool. If using two trays the bottom one may need a little longer to cook than the top.
2. Gently melt the chocolate in a bowl set over a pan containing a little simmering water. Stir in the cream in two goes, and whisk until smooth. Drop about 1&#8260,2 tsp of the chocolate cream into the middle of each cake to fill the holes, and then pop a silver chocolate heart on top. Set aside for an hour or two for the filling to set. If you like, you can now peel off the paper. The cakes will keep well for a couple of days in a sealed container in a cool place.