• Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water. Allow to cool a little. Don't wash the bowl up as you'll need it to melt some more chocolate later on.
  80 g dark chocolate
• Cream the butter and sugar together until pale in colour and fluffy in texture.
  125 g unsalted butter, 125 g dark muscovado sugar
• Add the cooled melted chocolate and beat some more.
• Beat in the eggs, one by one, adding a little of the flour if it curdles.
  2 large eggs
• Sieve in the dry ingredients and gently stir until just combined, adding the whisky and yoghurt near the end.
  150 g flour, 2 tsp cocoa powder, 1 tsp mesquite powder, 1 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda), 1 tbsp natural yoghurt, 2 tbsp whisky
• Divide the mixture between 24 mini muffin moulds (cases optional).
• Bake in a preheated oven at 180℃ (350℉, Gas 4) for 15 to 20 minutes, when the cakes should be well risen and firm to the touch.
• Leave in the moulds to cool for 10 minutes or so, then turn out onto a wire rack to cool completely.

Chocolate Icing

• Use the same bowl as before and melt the chocolate suspended over a pan of hot, but not boiling, water. Allow to cool a little.
  75 g dark chocolate
• Beat the butter and icing sugar until smooth and creamy, then beat in the whisky followed by the chocolate.
  75 g unsalted butter, 120 g icing sugar, 2 tbsp whisky
• Spread onto the cooled cakes and decorate with a dark chocolate tear drop.
  24 dark chocolate drops