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Melt the butter and the chocolate together in a hot bath.
Separate the whites and the yolks of the eggs.
Add the sugar in the yolks and stir well: if you don't, the sugar might "cook" the yolks. Stir very well until you have a very creamy texture.
Then add the flour.
As soon as the butter-chocolate mix has melted, add it to the paste and stir well.
Add a pinch of salt to the egg whites and beat them until stiff. As soon as they are very stiff, add them slowly to the previous mixture and stir in softly.
Put the mixture in the compartments of the Proflex muffin tray (no more than 2/3 of the total height, the muffins will get bigger when they'll cook).
Bake on thermostat 7 for 25 minutes.
Let it cool well before taking the muffins out of the mold.
If you want to, you can decorate the cake with the glazing sugar.