10 ounce (approx. 280 g) Semi or bittersweet, dark cooking chocolate (chopped)
200 g butter/margarine
1 1/4 cups sugar, very finely granulated
1 1/4 cups flour
Melt the chocolate and butter together in a double boiler or microwave. Beat eggs (first whites then add yolks) and sugar until light. Sift in the flour and fold in the butter-chocolate mixture. Grease muffin tins with oil/butter and dust with cocoa powder (liners may be used). Bake the cupcakes for 10-12 mins in a preheated oven at 350° F. Check if done by inserting a toothpick. Outer part should be cooked and inner should look like liquid.
Serve warm. You can dust them with cocoa powder and serve with cream. You can also serve them with a couple of scoops of vanilla ice cream and topped with chocolate syrup.