Pleyels – Little Chocolate Cakes

This is an excellent recipe I have adapted slightly from the Maison du Chocolat in Paris. These little cakes are rich (of course) but light. You can fill the muffin holes to the brim – the mixture will spread a bit as it cooks, but is light enough to hold together nicely as it rises. The tops ought to be dome-shaped, and fissured with deepish cracks.