Method
Beat the eggs with the icing sugar until the mixture starts to whiten. Melt the chopped-up cooking chocolate in a bain-marie or over a pan with the butter. Add the eggs, then the flour and whip. Divide the mixture into half and pour half of it into 6 silicon muffin tins or floured and buttered baking tins (approx 7cm in diameter). Cut the white chocolate into pieces and sprinkle over the mixture, then fill the tins with the rest of the mixture, up until 2cm from the top. Refrigerate for at least 2 hours. Preheat the oven to 240°C and bake for around 15 minutes. 7 or 8 minutes before they're done, sprinkle the almonds over the top. Be really careful not to overcook them, or the centre won't be runny. Take out of the oven, leave for 1 minute before turning them out onto dessert plates.
Thanks to
Liam Holroyd from the United Kingdom for submitting this double layered chocolate muffins
recipe.
Added on 11 September 2007.
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