2 Squares semisweet chocolate;
-grated (1-ounce)
1 c Sugar
4 Egg yolks
8 Egg whites; beaten stiff
1/2 c Cake flour
2 tb Confectioners’ sugar
Preheat the oven to 325. Beat the grated chocolate, sugar, and egg
yolks in a bowl until thick and creamy. Fold in the stiffly beaten
egg whites. Sift the flour over the mixture and fold it in gently.
Set cupcakes papers out on a cookie sheet and spoon a small amount of
batter – not more than 1/4 cup – into each one. Sift the
confectioners’ sugar over the batter. Bake immediately, until the
tops are firm, about 15 to 20 minutes. Remove from oven and cool on a
wire rack.
Yields
1 servings
