125
gms. amul butter
125
gms. chocolate, chopped
100
gms. almonds
4
eggs, separated
125
gms. caster sugar, icing sugar
Melt
the butter and chocolate in the microwave oven or in the top of a double boiler
over simmering water, stirring occasionally. Stir in the almonds.
Beat
the egg yolks and sugar and stir in the chocolate mixture.
Whisk
egg whites until stiff and fold into mixture.
Spoon
the mixture into 12 muffin pan hollows, up to the top.
Bake
for 15 mins. at 180 C.
Set
it aside to cool.
Dust it with icing
sugar.