Biscuits au Chocolat This recipe dates to 1750 (Farmer & Farmer, 30). It makes something more like a moist chocolate muffin than a biscuit or cookie. If you wish to be especially authentic, you might try this recipe with the chocolate available from reproduction houses such as G. Gedney Godwin, the Bradley Company, and the Log Cabin Shop ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.
| 2 oz unsweetened chocolate (2 squares), grated | 8 egg whites, stiffly beaten |
| 1 cup sugar | ½ cup flour |
| 4 egg yolks |
Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin cups. Fill half full with chocolate mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.
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