1. Line the holes of 3 x 12-hole mini-muffin pans (1½ tbs capacity) with paper cases.

2. Place butter, water and sugar in a medium pan. Stir over low heat until butter is melted and sugar is dissolved. Transfer mixture to a large bowl. Cool until warm.

3. Whisk egg and sifted flours into butter mixture until well combined. Add melted chocolate, whisking until smooth. Spoon mixture evenly into prepared pans.

4. Cook cakes, in batches, in a slow oven (150°C) for about 25 minutes or until cooked when tested. Remove from oven. Place a Dark Choc Melt atop each cake. Stand cakes for 10 minutes before transferring to a wire rack to cool.

5. To make meringue, beat egg whites until soft peaks form. Add sugar, a little at a time, beating well after each addition. Beat meringue until sugar is dissolved and mixture is thick and glossy.

6. Place cakes onto two oven trays. Spoon meringue into a large piping bag fitted with a 1cm plain tube. Pipe meringue onto tops of cakes.

7. Cook cakes, in batches, in a very hot oven (240°C) for about 1 minute or until tops are golden brown.

8. Serve cakes warm or cold, dusted with sifted cocoa.