Preparation time: approx. 40 mins
Baking time: approx. 25 mins
Quantities for a 12-muffin tin, muffin moulds approx. 7 cm Ø, greased and floured
- In a bowl whisk icing sugar and egg yolks with hand mixer until the mixture turns paler.
- Beat egg whites with salt until stiff. Layer flour and stiffly beaten egg whites onto the egg yolk mixture and carefully fold in with a spatula. Put half the mixture in a second bowl.
- Melt the chocolate, butter and water in a thin-walled bowl over a pan of gently simmering water, stir until smooth, allow to cool slightly.
- Fold chocolate mixture into half of the dough. Mix vanilla sugar into the other half of the dough. Put both dough mixtures into the prepared form (see Tip 1). Create a marbled effect in the muffins (see Tip 2).
approx. 25 minutes in the middle of oven preheated to 180°C.
Tip 1: Put the pale dough into the prepared form first and the darker dough on top.
Tip 2: Use a fork to create the marbled effect.