The chocolate dessert of the nineties, these little cakes are baked to a crisp outside and a warm, melting center that acts as sauce. The recipe makes eight servings, and one key to success is leaving the batter to stand overnight. Then the cakes must be baked just long enough to hold a shape while the center remains soft. Don't worry if they overbake and set firm; they are still the very best of chocolate puddings.
Two kinds of chocolate, dark cocoa, intense vanilla and coffee, and a crunch of almond turn a fine chocolate cake into an opulent one.
This may be my favorite frozen chocolate mousse. It is intensely fudgy, with the unexpected touches of pistachio and Marsala. I also like the hint of coffee in the chocolate sauce, and the ease of making everything ahead.