Ingredients for 12-18 muffins:
250 g butter
200g bittersweet (plain) chocolate (70% cocoa solids), chopped
4 egg yolks
1 cup (200g) (brown) sugar
2 cups (200g) all-purpose (plain) flour
Break the chocolate into a healtproof bowl and add the butter. Melt it in a hotwater bath (but be careful: no water in the chocolate!!). It has to become a homogen cream. Leave to cool slightly.
Put the eggas, egg yolks and sugar in a large bowl and whisk together using an electric whisk until thick and pale. Silft the flour into the eggs and then beat together. Granually beat the melted chocolate into the egg mixture until the mixture is completely combined. Spoon the mixture equally into the muffin cups. Chill in the refrigerator for at least 30 minutes.
Preheat the oven to 200°C. Bake the muffins in the oven for 12-15 minutes until the tops have formed a curst and the muffins are starting to come away from the sides of their molds. Leave the pan for 2 minutes before removing them gently.