I needed something nice to go with Easter dinner; something that would go with the roast chicken we’d done for when our friend came over. I decided that these little cakes would be a good thing to try; they weren’t too hard, and they looked sufficiently decadent so as to be a grown-up version of Easter chocolate.
Boy howdy were they good.
For a change, I followed the recipe to the letter, so I have nothing to add other than I can highly recommend using a bar of 70% dark Rittersport as your chocolate. You’ll get a gooey, velvety, rich and dark cake that looks like you spent ages getting the batter just so, when really it only takes about 20 minutes from start to finish.