You have GOT to try these! I set out one day to add more chocolate to the lineup and this definitely hit the mark. I'm using 4" springform pans and making outrageously moist little chocolate cakes in one layer. I split them after they cool and fill each one with a HUGE scoop of freshly made chocolate buttercream frosting. After replacing the top half and pressing down slightly to make the frosting ooze out the sides a bit, I heat the remaining frosting to glaze consistency and pour it over the top so it drips down the sides.
I've been told that these are about as chocolate as anything can get and they're extremely popular at the Open Aire Market on the weekend.
I sincerely welcome any comments/critiques about these little chocolate gems, and I plan on keeping them around for a long time!