Ingredients:
6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
1/4 cup unsweetened cocoa
4 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar
Directions:
Have all ingredients at room temperature before you start.
Preheat the oven to 400F F.
Prepare muffin tins– butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
Beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating on high speed until stiff but not dry.
Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
Fold in remaining whites.
Spoon into prepared muffin tins.
(If you aren’t baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
Remove from oven and let them sit for a few minutes– the cakelets will shrink slightly from the sides and fall a little.
Place a cake rack over the pan and invert.
The cakes will fall out.
Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.