- 2 (1-ounce) squares semisweet chocolate, grated
- 1 cup sugar
- 4 egg yolks
- 8 egg whites, beaten stiff
- 1/2 cup cake flour
- 2 tablespoons confectioners' sugar
Preheat the oven to 325. Beat the grated chocolate, sugar, and egg yolks in a bowl until thick and creamy. Fold in the stiffly beaten egg whites. Sift the flour over the mixture and fold it in gently. Set cupcakes papers out on a cookie sheet and spoon a small amount of batter - not more than 1/4 cup - into each one. Sift the confectioners' sugar over the batter. Bake immediately, until the tops are firm, about 15 to 20 minutes. Remove from oven and cool on a wire rack.