Just down the hill from us is an outpost of La Boulange, a local string of Frenchie-type bakeries with delicious pastries, tartines, and the omnipresent macarons. We usually pop in there on Saturday mornings while out with Soph and pick up a quarter loaf of their multigrain, a couple of almond croissants, or, on occasion, a bite-sized fondant au chocolat.
I was pleased to come across the recipe for these little gems in the local paper, which, while largely deemed in this household the most embarrassing "news" paper on the planet (a frequent theme for front-page stories is then-and-now pictures of celebrities) does have a decent food section (though not in comparison The New York Times or Los Angeles Times, but I should just let it be, shouldn't I.)
These dense little guys are just what you need to propel you through a sleepy afternoon, or to finish off a lovely dinner. They're baked in muffin tins but the batter doesn't fill them up entirely, so what you end up with are smallish little cakes, kinda sunken and gooey in the middle.
And what goes perfectly with a mouthful of chocolate? A tiny cup of espresso, ideally made in this ridiculously cute contraption I just purchased.
Yes, people, that is a miniature two-cup stovetop espresso maker. Get yourself one.