Pastry chef Steven Fong of Toronto’s Oro Restaurant bakes his incredibly rich chocolate hit with fine chocolate, such as Valrhona or Callebaut. We loved it using the regular supermarket variety.
After letting stand 5 minutes, turn out and cool baked cakes on a rack. Wrap and refrigerate for up to 2 days or freeze. To reheat, remove wrappings. Place bottom-side up on a plate. Microwave each for 30 to 45 seconds on medium power or until hot. Or heat, uncovered on a baking sheet, in a preheated 450F (230C) oven for 4 minutes. Do not overheat.