Flourless mini chocolate cupcakes

Makes around 25 depending on size. (Source: Daring Bakers Challenge January 2009, for example here and here)

450 gram of semisweet chocolate, roughly chopped 150 gram unsalted butter 5 large eggs, separated Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. Separate the egg yolks from the egg whites and put into two medium/large bowls. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cupcakes will be dry). With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. Pour batter into mini cupcake molds, the ones I use are called “småbrödsformar”. The batter should fill only 3/4 way up. Bake at 175 degrees C for 10 minutes.