Gluten Free

Coating the muffin tins with butter and sugar gives these little chocolate cakes sparkle and a bit of crunch.

This ganache thickens as it sits. The ganache used for the Inside-Out German Chocolate Torte and in step 7 of the Belgian Chocolate Birthday Cake (page 507) should be pourable but thick enough to fully coat the cakes.

Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.

This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.