Summary

Ingredients

• 250 g butter
• 250 g dark chocolate, cocoa content as hih as possible
• 6 egg (s), separated
• 400 g suar
• 200 g flour
• 2 teaspoons baking soda

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Instructions

1. Melt the butter and chocolate over a water bath while stirring and allow to cool a little.
2. Beat the egg yolks with the sugar until the mixture is creamy and the sugar has dissolved. Then stir in the cooled chocolate. Mix the flour and baking powder and stir in briefly. Beat the egg whites until stiff and fold in.
3. Spread the batter over 24 cavities in the muffin tins and bake at 175 ° C for about 25 - 30 minutes.
4. You can also add 200 g of chocolate chips and 100 g of chopped nuts to the batter to make them taste even more original.
5. As expected, the muffins are quite sweet, but have already significantly corrected the amount of sugar, contrary to the original recipe, which stated 625 g (!). That is perfectly reasonable. If you want you can of course take even less.
6. Translated the recipe from the American.
7. The calorie count refers to one of 24 muffins.