Sweet Chocolate Cuffins
|Cake and pastry flour||500 Milliliter, sifted|
|Baking powder||10 Milliliter|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Butter||1⁄4 Cup (4 tbs) (About Half A Stick Or 50 milliliter)|
|Eggs||1 , separated|
|Granulated sugar||1⁄2 Cup (8 tbs) (Around 375 milliliter)|
|Milk||1⁄3 Cup (5.33 tbs) (Around 325 milliliter)|
|Vanilla||1 1⁄2 Teaspoon (Around 12 milliliter)|
|Icing sugar||1 Tablespoon|
In a large bowl, mix together flour, baking powder and salt.
In top of a double boiler over hot (not boiling) water, melt butter and chocolate.
In a small bowl, beat together egg yolks and sugar until well blended and lemon colored.
Add chocolate mixture and blend well.
Pour into flour mixture alternately with milk and vanilla.
Beat on low speed until blended.
In another small bowl, beat egg whites until stiff peaks form.
Fold gently into the batter.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for about 20 minutes.
Remove from pan and set aside to cool.
Dust tops with icing sugar.