Ingredients

• 10 tablespoons unsalted butter, at room temperature, plus more for the pan
• 3/4 cup superfine sugar
• 11 ounces bittersweet chocolate
• 1 cup all-purpose flour
• 8 eggs, separated
• 1/2 cup granulated sugar
• 1/3 cup water
• 3/4 cup best-quality apricot jam
• 1/4 cup Cointreau liqueur or 1/4 cup orange liqueur
• whipped cream, for serving

Instructions

1. Preheat the oven to 350F and place the rack in the center position. Generously butter a 12-muffin tin.

2. In a large bowl using an electric mixer, beat the butter and superfine sugar until creamy, about 2 minutes. Melt 7 ounces of the chocolate and add it to the butter mixture, then add the flour and mix until well blended. Add the yolks of 6 of the eggs, one at a time, beating well after each addition. Reserve the extra 2 yolks for another use.

3. In a separate bowl using an electric mixer, beat the 8 egg whites until stiff peaks form. Gradually add the egg whites to the chocolate batter, a little at a time, until just incorporated.

4. Divide the mixture into the prepared muffin pan and bake until a toothpick comes out clean, about 25 minutes.

5. Allow to cool before serving.

6. Meanwhile, for the icing, in a medium saucepan over medium heat, melt the granulated sugar in 1/3 cup water. Melt the remaining chocolate and add it to the sugar syrup, and bring the icing to a low boil. Stir with a wooden spoon for about 2 minutes, or until icing is glossy. Add a few drops of boiling water if the icing becomes too thick or to dissolve any sugar crystals that might form.

7. In a small saucepan over medium heat, heat the apricot jam and Cointreau until warm.

8. To serve, spoon the apricot sauce onto each serving plate and top with a muffin. Ice the muffins with the chocolate icing and top with a dollop of whipped cream.