I love it when things just work out. I met with some clients at the restaurant about their dessert for a party. They wanted a tasting plate and one of the items to be part of the plate was a flourless chocolate cake. This weeks baking project from Rose's Heavenly Cakes and the Heavenly Cake Bakers were these Baby Chocolate Oblivions, which is really a flourless chocolate cake. Rose suggested we use a silicone muffin pan which I do not have so I decided to use this mini brownie silicone mold instead. I wanted my oblivions to be small for this tasting plate and they turned out the perfect size. I used a 64% extra bitter chocolate so these babies are rich. Rose suggested 60 - 62% chocolate. The recipe only has 4 ingredients, chocolate, butter, sugar and eggs and was very simple to make. After 5 minutes of baking in a water bath, Rose suggests putting another roasting pan over the oblivions and bake another 10 minutes. Because my mold was shallow I just put another sheetpan over the oblivions and baked them another 5 minutes. They came out perfect.
I chilled them overnight. To unmold them I dipped them in hot water for a minute and they lifted right out of the mold. They taste best eaten at room temperature.
When I serve them as part of my tasting plate I will put a small rosette of ganache on them and a little chocolate decoration but for this post I just sprinkled them with powdered sugar.