Recipe adapted from Amandeleine
100g dark chocolate
2 large eggs, separated into yolks and whites
100g dark chocolate, chopped
100g heavy cream
Prep muffin tins with paper liners.
Preheat oven to 160 degrees C.
Chop chocolate into small pieces for easier melting and place in a heatproof bowl.
Add butter and melt over a pot of simmering water, making sure the bowl does not touch the surface of water.
Remove from heat when chocolate is completely melted and smooth.
Whisk in sugar until combined.
Add egg yolks, one at a time, whisking constantly.
In a medium bowl, beat egg whites on high with an electric mixer for several minutes until stiff peaks form.
Gently fold egg whites into chocolate mixture until combined.
Divide batter evenly among prepared muffin tins, filling each cup approximately 3/4 full.
Bake for 25 minutes, until cakes appear set in the middle and are no longer shiny.
Cakes will rise in the oven and fall drastically when removed. This is normal.
Let cool completely in tin.
In a medium saucepan, heat the cream just to a boil.
In a medium bowl, pour the boiling cream over the chopped chocolate and let sit for one minute.
Whisk until all chocolate is melted.
Pour heaping tablespoons evenly over each cupcake.
Decorate further if desired with sprinkles, nonpareils, etc! )
Store in the refrigerator.
Makes 8 cupcakes.
Will SHE make it again?