Recipe courtesy of Menon

Biscuits de Chocolat Small Chocolate Cakes

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Two 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


  1. Preheat the oven to 325 degrees. 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 cupcake 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.