December 15, 2012 by twodogjam
Another chocolate favourite. Great for afternoon tea, or add cream or ice-cream for a tempting dessert. What more can I say….
Ingredients (makes about 12 medium muffins)
- 200g dark chocolate
- 160g butter
- 5x 55g eggs, separated
- 160g sugar: weigh out as a 100g amount and a 60g amount.
- 160g almond meal
- 1 teaspoon coffee essence
- 1 teaspoon cognac/brandy
Preheat oven to 170oC. Put paper cases into a 12-hole muffin tin.
Place the chocolate and butter in a large bowl and melt together over hot water. Stir in the egg yolks, almond meal and 100g of the sugar. Add the coffee essence and cognac.
In a separate bowl, whisk the eggwhites until stiff peaks form. Sprinkle the remaining sugar over the eggwhites and fold in. Gently fold the meringue into the chocolate mixture.
Spoon the mixture into large, non-stick muffin pans (I tend to use the paper cases) and bake in preheated over for about 35 minutes, until risen and firm. (You may need to check the time ~25 mins for the smaller size).