60g white eating chocolate, chopped roughly
2 tablespoons rose water
½ cup (125ml) water
1/3 cup (45g) pistachios
90g butter, softened
1 cup (220g) firmly packed Chelsea Soft Brown Sugar
2 eggs
2/3 cup (100g) self-raising flour
2 tablespoons plain flour

Decorations
900g turkish delight,
chopped coarsely
2/3 cup (90g) coarsely chopped pistachios
300g white eating chocolate, melted

Preheat oven to 180°C/160°C fan-forced. Line 6-hole texas (¾-cup/180ml) muffin pan with paper cases.

Stir chocolate, rose water and the water in small saucepan over low heat until smooth. Blend or process nuts until fine.

Beat butter, Chelsea Soft Brown Sugar and eggs in small bowl with electric mixer until combined. Stir in sifted flours, ground pistachios and warm chocolate mixture. Divide mixture among cases.

Bake cakes about 35 minutes. Turn cakes, top-side up, onto wire rack to cool.

Decorating:
Cut a 3cm deep hole in the centre of each cake; fill with chopped nuts. Drizzle with chocolate; replace lids. Decorate with pieces of turkish delight and chopped nuts dipped in chocolate.  Or pipe Berry Buttercream Icing (see recipe below).