Separate the egg whites and yolks and add to separate bowls. Melt the butter and set side. Combine and sift the ☆ ingredients. Break up the chocolate in the wrapper. Preheat the oven to 170℃.
First, whip up the meringue. Add about half of the granulated sugar to the egg whites and use a whisk to whip until soft peaks form.
For the next step, don't wash the whisk, use as-is. Whip the egg yolks and remaining granulated sugar. Whip to a moderate heaviness. Then, add the melted butter and lightly mix with a rubber spatula.
Add a fourth of the meringue to the mixture in Step 3 and use the rubber spatula to mix the dough lightly (it's fine if the meringue is crushed). Sift the ☆ ingredients again and add in two batches. Then add milk and continue to mix.
Add the crushed chocolate and remaining meringue in two batches, and mix together. Once everything has been mixed together, pour into the cups, set on a baking pan, rap it against a surface to remove air bubbles and put into the oven.
Bake for about 20 to 25 minutes. It's done once a bamboo skewer pushed through comes out clean. Let cool. I used a pudding mold with baking paper, but you could also make these in a muffin pan.
If you eat these while they're still warm, the chocolate is creamy (the photo is 2 hours after baking. They were still melty). Leave for a day and the chocolate will stiffen and become dense. I like leaving it for a day.
I made a version adding 3 g of black cocoa. It resulted in slightly bitter muffins--great for the mature palate.
Story Behind this Recipe
My dad loves the chocolate muffins from a certain wholesale store. I tried making them and I came up with something simple yet delicious.
For the chocolate bar, bigger pieces will add a crunchy texture.
If it's too much trouble to make whip up the meringue, then whip the eggs all at once. But the meringue makes it nice and moist.