Rose suggested using a silicone muffin pan. It took a bit of sleuthing, but I managed to find one at Sur La Table, an amazing store chockablock full of culinary bounty. Seeing Rose's cheerful face among the vast selection was a huge relief.
It was quite fun melting the chocolate, butter and sugar together, reminding me of Ghirardelli's chocolate making display in their San Francisco ice cream parlor. I was a bit unsure about warming the whisked eggs over simmering water and fortunately they did not curdle. What a feast for the eyes to see the same eggs magically billow into a cloud while whisking in the stand mixer. They folded into the waiting chocolate and I popped them in the oven. So far so good.
Not really. I pulled the cakes out after only five minutes, having mistakenly read the instructions. Back in they went, ruined or not. They cooled and slipped out of the silicone pan with a warm cloth melting the Oblivions just enough to cause their release. It was so much fun I let my eldest granddaughter pop out the rest. The most difficult part was waiting four hours to try one. They were quite good inspite of my blunder.
Wanting to know what the milk chocolate version tasted like, I mixed up another batch, this time baking them correctly. I did as Rose directed, replacing 6 0z of dark chocolate with milk, combining Valrhona dark with Schargen Berger milk. We were all too impatient to wait for the cool down and dove into one still quite warm, covered in whipped cream and raspberries. It was absolutely delicious, sort of like a souffle brownie. The milk chocolate cut the intensity of the dark chocolate just enough to subtly lighten the richness.
Four of us tried the little Oblivions and the unanimous concensus is we prefered the milk chocolate version warmed! I snuggly wrapped the remaining cache in plastic wrap and relegated them off to the freezer. My thinking is, cut or sliced in fourths, put in colorful foil mini cups and dollaped with peppermint flavored whipping cream, they will be a nice holiday tidbit.
I have to say I am learning so much baking through Rose's recipes with everyone. My daughter aptly commented that I was being taken out of my "comfort zone" to which I replied, "Are you kidding? I'm being nailed against a wall." And I'm really loving it.
Rose smiling at the top of the box.
Valrohna and Scharffen Berger dark and milk chocolate.