Flourless Chipotle Chocolate Pop-Up Cakes

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Grease 12 (4-ounce/½-cup) mason jars or ramekins with butter and arrange them on a rimmed baking sheet.

2. Step 2.

   In a double boiler set over medium-low heat (or a medium metal mixing bowl set over a saucepan with about 1 inch of simmering water), melt 1 cup (2 sticks) unsalted butter, cubed, and 8 ounces chopped bittersweet chocolate, stirring frequently, until completely smooth.

3. Step 3.

   Remove the bowl from the heat. Add 1 cup granulated sugar, ½ cup packed dark brown sugar, and ½ teaspoon chipotle chili powder (if using), and whisk until combined.

4. Step 4.

   Whisk in 6 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.

5. Step 5.

   Divide the batter among the prepared jars, adding about 6 tablespoons to each jar.

6. Step 6.

   Transfer the baking sheet to the middle rack of the oven and bake for 15 to 17 minutes, or until the cakes have puffed and popped up above the edges of the jars but are still a bit glossy in the center. (Glossy centers mean the cakes are still gooey; bake longer if you want them fully firm.)

7. Step 7.

   Serve the cakes piping hot or at room temperature. Optionally, drizzle 1 to 2 teaspoons of heavy cream into the center of each cake before eating.