If you love the smell of warm chocolate, you’ll love these miniature treats—you’ll think there’s a chocolate factory in your kitchen. They’re all but pure chocolate, crispy on the outside and molten within.
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 400ºF.
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.