7 ounces (200 g) dark cooking chocolate, chopped
5.5 ounces butter (160g) butter, chopped
5 eggs, separated
1½ cups (165g/5¾oz) almond meal
¾ cup (165g/5¾oz) sugar, divided
1 quantity chocolate glaze
Preheat the oven to 350ºF. Line muffin tins with paper liners.
Place the chocolate and butter in a small saucepan over low heat and stir until the chocolate is melted and smooth. Allow to cool slightly, then stir in the egg yolks, almond meal and ½ cup sugar. Set aside. Place the egg whites in a separate bowl and beat with an electric beater until soft peaks form. Gradually add the remaining sugar and beat until glossy. Fold the egg white mixture into the chocolate mixture. Spoon the mixture into lined muffin tins. Bake for 22-25 minutes, or until cooked when tested with a skewer. Set aside to cool. Spoon the chocolate glaze over the cooled cupcakes.