I made a Caramel Mud cake from a Womens Weekly Cookbook. It was very easy as there was no beating involved. All the ingredients were placed in a saucepan and melted then flour and eggs were whisked in. I then covered it with a white Chocolate Ganache Icing which is made by bringing 1/2 cup cream to the boil then pouring over 300g of white chocolate. Stir until melted then refrigerate stirring occasionally, for about 30 minutes until spreadable and stiff.

To make the curls:

Lay a chocolate transfer sheet (rough side facing up) on a piece of baking paper.
Melt some chocolate and pour it onto one end of the transfer sheet. If you want plain curls, just apply the chocolate straight onto the baking paper.

Spread the chocolate across the transfer sheet (I use an offset spatula) until the entire sheet is covered. You need to work quickly before the chocolate begins to set. You can see in the picture that because I was taking photos, the chocolate has started to set or my chocolate had cooled down before I started. So make sure your chocolate is nice and hot and melted, and that you work quickly.

Lay another piece of baking paper onto of the chocolate and smooth out.
Working from one end, roll up the two pieces of baking paper. Try to create really small rolls so that you will create tight curls. I couldn't do it as small as I would have liked, because my chocolate had already begun to set.

Let the chocolate set for say 20 mins until you can feel that it is firm and hard.
Quickly unroll the scroll - this motion will create the curled pieces. Using the chocolate transfer sheet also creates a lovely design on the chocolate as well as leaving a lovely shine to your chocolate. I did two different designs to add some contrast. My curls were a bit flatter, mainly because my chocolate had set too quickly which meant I couldn't roll them as tightly as I would have liked.

Then decorate your iced cake!!