• 50 g (2 oz) extra-strong mints (about 1¼ tubes)
  • 125 g (4 oz) lightly salted butter, softened
  • 75 g (3 oz) caster sugar
  • 2 eggs
  • 125 g (4 oz) self-raising flour
  • ½ teaspoon baking powder
  • 100 g (3½ oz) plain chocolate, chopped
  • 25 g (1 oz) milk chocolate, chopped

Stand 50 mini paper or foil cake (petit four) cases on a baking sheet. Put the mints in a polythene bag and beat with a rolling pin to break them into a coarse crumb.

Tip the mints into a bowl and add all the remaining cake ingredients. Beat with a hand-held electric whisk for about a minute until light and creamy. Divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Melt the plain and milk chocolate in separate bowls (see pages 16–17). Put the melted milk chocolate in a paper piping bag and snip off the merest tip (see page 15). Spread the plain chocolate over the cakes. Use the milk chocolate to scribble lines back and forth over the plain chocolate or little dots. Leave in a cool place to set before serving.

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