Chinese Pot Chocolate Muffins

For the muffins, melt the chocolate (white chocolate in this recipe) in a water bath. Separate the eggs. Beat the yolks, chocolate and curd with a mixer until frothy. Beat the egg whites until stiff and fold into the mixture.

Preheat oven to 170 degrees (top/bottom heat). Divide the batter into the muffin tin. Bake for 7 minutes at 170 degrees, bake for 7 minutes at 160 degrees.

Then turn off the oven and bake for another 7 minutes at residual heat.

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