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1
Have all ingredients at room temperature before you start.
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2
Preheat the oven to 400u00b0 F.
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3
Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
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4
Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
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5
Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
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6
Beat egg whites with cream of tartar until soft peaks form.
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7
Gradually add sugar, beating on high speed until stiff but not dry.
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8
Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
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9
Fold in remaining whites.
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10
Spoon into prepared muffin tins.
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11
(If you aren't baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
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12
This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
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13
Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
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14
Place a cake rack over the pan and invert.
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15
The cakes will fall out.
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16
Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.
