Preheat oven to moderately hot (200*C)
Line a 12- hole muffin pan with paper cases.
Melt the chocolate and butter in a medium heatproof bowl
Over a pan of barely simmering water until smooth; cool.
Stir in eggs yolks, then gradually add the milk and vanilla essence.
Combine the almond meal, sifted cocoa and baking powder,
Suger, and Choc Bits in a large bowl.Stir in the chocolate mixture.
Beat the eggs whites in a medium bowl with a electric mixer
Until soft peaks form.With a balloon whisk or large metal spoon
Fold one third of the egg whites into the chocolate almond mixture,
Then remaining egg whites.
Spoon the mixture evenly in prepared pan. Bake in a moderately
Hot oven for a about 20 minutes. Stand the muffins for 5 minutes
Before turning onto a wire rack to cool.
Just before serving,dust with extra sifted cocoa or icing sugar, if desired
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