• Preheat the oven to 350°F/180°C.
• Get out and measure all of your ingredients.
  
• Line a brownie tin or a small roasting tin 5.5 x 8 inches (14 x 20cm) with parchment and/or cooking spray.
• Using a microwave safe bowl melt the dark chocolate and the butter in 20 second bursts, stirring in between each until melted. Your other option is to melt them together over a low heat. Stir frequently.
  
• Chocolate and butter must be meted.
  
• In another bowl, whisk together the sugar and the eggs.
  
• Add the mixture to the melted butter/chocolate. Add also the flour.
  
• Stir.
  
• Until you achieve a smooth batter.
  
• Pour the batter into the prepared tin.
  
• Bake for 15-18 minutes or until lightly crusty on the top but still a soft center. Don’t over-bake the brownie. It will help to mix the brownie later and reach the right consistency for the filling.
  
• Let it cool completely in the tin.

Shell

• Slowly melt the white chocolate.
• Pour some melted chocolate in each cavity of the mould to cover the whole surface. Make sure to cover the bottom and the sides. Use the back of your spoon and/or turn around your mould to help to spread out the melted chocolate.
  
• It’s time to insert the wooden sticks. Don’t forget them at this stage. It will be too late after that as the chocolate will harden. Insert the sticks a quarter of way through the cavity.
  
• Place the silicone moulds in the fridge for 25 minutes until the chocolate is set (or 15 minutes in the freezer).

Cake (after baking)

• Once the cake is completely cool, break it apart and crumble it. You may want to use gloves at this stage.
  
• Add together the pieces and mix with your hands until the cake comes together.
  

Cake Filling

• Fill each cavity with the cake until the top of the mould.
  
• Make sure to get the filling all around the wooden stick. Be careful not to press too much too hard to avoid chocolate cracking.

Back of the Cakesicles

• Spread a layer of melted white chocolate to cover the back of the cakesicles. Make sure to cover every corner. You may need to use the back of a knife to get rid of any excess chocolate.
  
• Place the silicone moulds in the fridge for 25 minutes or even more until the chocolate is set (or 15 minutes in the freezer).

Decoration

• Carefully take the cakesicles out of the moulds.
  
• Decorate with melted chocolate and heart sprinkles:
• Melt the pink chocolate and pour in a piping bag. Cut the tip and drizzle on the cakesicles.
• Add the heart sprinkles straight away. They will stick when the chocolate is set.
• Enjoy every bite!
  

Ganache Filling (Instead of Brownies)

• Using a small saucepan, over low heat, bring cream to a boil and remove from heat.
• Add semi-sweet chocolate and allow to sit for a couple minutes before whisking until smooth.
• Whisk in butter.
• Pour into heat safe bowl and allow to cool.
• Once cool, pour and spread into cakesicle molds.
• Refrigerate before completing outer chocolate shell. 
• Serveand enjoy every bite!
• Store these ganache cakesicles at room temperature for up to 5 days.