- 3 ounces good-quality bittersweet (not unsweetened) chocolate, chopped
- 1 tablespoon unsalted butter
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons all-purpose flour
Line 4 cupcake molds with paper or foil cupcake liners; set aside. Stir the chocolate and butter in a heavy small saucepan over medium-low heat until melted and smooth, about 1 minute. Remove from the heat.
Using an electric mixer, beat the sugar, egg and egg yolk in a large bowl until thick ribbons form on the surface of the batter when the beater is lifted, about 5 minutes. Sift the flour over the egg mixture then fold in the flour. Fold in the melted chocolate mixture.
Using a trigger ice cream scoop, spoon the batter into the prepared cupcake liners. Cover and refrigerate until cold, at least 1 hour or overnight.
Preheat the oven to 400°F. Remove the “cupcakes” from the molds and place them in their papers on a heavy baking sheet. Bake until the tops of the galettes puff and crack and a tester inserted into the center comes out with moist batter attached, about 10 minutes.
Remove paper/foil cupcake liners from cakes and invert 1 galette on each of 4 dessert plates. Serve warm.