1 cup sifted all-purpose flour
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1-1/2 squares melted chocolate
1 egg
3/4 cup fruit sugar
2 tablespoon melted butter
2/3 cup milk
24 walnut halves
Preheat oven to 350 deg. F. Sift then measure flour; resift twice with baking powder and salt. Melt chocolate over hot water. Separate egg. Place yolk in mixing bowl; beat well. Add sugar, beating until blended. Stir in melted butter and chocolate. Add flour mixture alternately with milk. Beat white to stiff meringue; fold in. Place paper liners in tiny tart pans. Half fill cups with batter. Bake 15 to 20 minutes. Remove from pans. Cool on cake rack. Spread Chocolate Coating over tops of cakelets. Top with walnut halves.