Melt dark chocolate and butter in medium heat. I love it because it has very little butter.

Whisk in 2 eggs and add sugar. And with the hand mixer, the foam becomes rich and white, and when you lift the hand mixer, place the ribbon on top so that it lasts for 3 seconds.

Add flour, cocoa powder, and sifted baking powder to a richly raised egg foam. And quickly mix in the powders so that the bubbles don't burst.

When the powder is about 80% mixed, add the melted chocolate with butter on top. Then stir to make sure that the foam doesn't burst and mix thoroughly glossy.

Place parchment paper in muffin mold and add 80% of the dough. There are about five muffin frames based on six holes. Bake at 180'c for 20-25 minutes.

It's a very dark muffin, right? I melted chocolate and added a lot of cocoa powder, so the color is strong and the scent of cocoa is strong. exhausting just by looking at it. It's swollen well. I think the shape is prettier than the cream of muffins. It swells up pretty when you make egg foam

The taste is strong and sweet. I reduced the amount of sugar to taste the chocolate itself. If you like sweet things, add 5 to 10g of sugar. It was sweet for me, but my friends said it was less sweet. It has a soft and moist muffin texture with a bit of cake-like texture, perhaps because the eggs are foamed.