Preheat oven to 375°F. Melt chocolate and butter over hot, not boiling, water. Set aside. Stir together flour and spices. In separate bowl, beat egg whites and cream of tartar until foamy. Add sugar, a tablespoon at a time, beating constantly, until whites are stiff and sugar is dissolved (rub between thumb and forefinger to test). Sprinkle flour mixture over egg whites; gently fold in. Gradually fold in slightly cooled melted chocolate. Gently spoon batter into each of 8 buttered and floured or nonstick 2-3/4 inch muffin cups. Bake in a 375°F oven just until top springs back when lightly touched, about 15 minutes. Let cakes cool in pan 5 minutes, then turn out onto rack to cool completely. Wrap tightly in plastic wrap or foil if not to be used immediately, or freeze for later use.
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