4 oz. unsweetened chocolate
1 c. milk, divided
1 c. packed brown sugar
3 eggs, separated
1/2 c. butter, softened
1 c. sugar
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/4 c. water
1 tsp. vanilla

with first 3 ingredients and 1 egg yolk, prepare custard over double boiler. Beat butter, sugar and 2 egg yolks until soft. Add flour, soda and salt to butter mixture in three parts, alternating with mixture of 1/4 cup water, 1/2 cup milk and 1 teaspoon vanilla. Mix batter until smooth and then stir in chocolate mixture.

Fold in 2 stiff egg whites. Bake in greased heart-shaped cupcake pans for 20-25 minutes. Cool on rack and spread with frosting or powdered sugar when cool.

Makes 15 heart mini-cakes.