Whip the egg whites lightly, then gradually add sugar in 2–3 portions while whipping.

Create stiff peaks in the meringue until sharp tips form.

Add egg yolks one at a time to the meringue, mixing gently until just combined.

Sift the cake flour twice and fold it into the mixture carefully using a spatula.

Mix milk, cocoa powder, salt, oil, and cooking wine in a separate bowl. Add a scoop of the batter and mix well.

Combine the cocoa mixture back into the main batter and mix gently.

Pour the batter into muffin cups lined with parchment paper, filling them to 70% capacity.

Top with a small chunk of chocolate for added flavor and decoration.