Summary

Ingredients

• 140 g butter, soft
• 120 g suar, finer
• 1 pinch (s) salt
• 3 egg yolks
• 3 egg whites
• 140 g flour
• 1 teaspoon Baking powder
• 1 teaspoon ground cinnamon
• 60 g couverture, dark, finely rated
• 75 ml mulled wine, cold
• Butter and flour for the mold, alternatively 24 paper cases

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Instructions

1. Beat the softened butter with 60 g sugar and a pinch of salt in a bowl until creamy. Gradually add the egg yolks while stirring and whip everything until light yellow. In another bowl, beat the egg white with the remaining sugar to form the firm egg whites.
2. Mix flour with baking powder and cinnamon, sieve and mix with the grated couverture in a bowl. Add the flour mixture, alternating with the egg whites and the mulled wine, in portions to the butter and egg mixture and stir with a spatula.
3. Grease the muffin tray lightly with butter and flour it - knock off excess flour (alternatively put 2 paper cases into each other). Fill the dough three-quarters high into the indentations.
4. Bake in a hot oven at 175 degrees for about 35 minutes.