Chocolate Cupid Cakes with Satin Glaze

Into bowl, sift together flour, cocoa powder and 1/3 cup (75 mL) of the sugar; sift again. Set aside.

In large bowl, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold in vanilla. Sift one-third of the flour mixture at a time over top, gently folding in each addition until blended.

Using large piping bag with 3/4-inch (2 cm) opening, pipe batter into 6 mini (1-1/4 cup/300 mL) angel food cake pans, filling halfway to tops. Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, about 20 minutes.

Invert pans; let cakes hang in pans to cool completely. Remove from pans. (Make-ahead: Wrap in plastic wrap; store in single layer in airtight container for up to 2 days or overwrap and freeze for up to 2 weeks.)

Chocolate Satin: Place chocolate and corn syrup in heatproof bowl. In small saucepan, heat cream over medium heat just until steaming; pour over chocolate, whisking until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days. Rewarm to continue.) Spoon over cakes, using knife to spread and drizzle down sides.