Instructions: Barely sweetened whipped cream or creme fraiche, jam or berries, for serving, optional

In medium bowl, mix flour, sugar, baking powder (or baking soda if using natural cocoa powder) and salt.

In separate bowl, mix hot butter and cocoa powder until smooth.

Stir in egg and milk. Pour wet mixture over flour mixture. Fold gently with rubber spatula, scraping ingredients from sides of bowl to center, just until all of flour mixture is moistened. Do not try to make a smooth dough.

Place dough on sheet of wax paper and pat into 10-by-5 inch rectangle

(assuming your heart cutter is 2 1/2 inches). Chill dough about 15 minutes to firm up slightly.

Cut out eight hearts using 2 1/2 inch, heart-shaped biscuit or cookie cutter.

Use dough scraps to form two more hearts. Transfer hearts to baking sheet lined with parchment paper (if not using parchment paper, leave sheet ungreased).

Bake at 400 degrees on center rack until tops are dry and cracked and bottoms have begun to color, about 12 minutes.

Serve warm or at room temperature with sweetened whipped cream or creme fraiche, with jam or fresh berries.

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