Amazingly, despite all the years I've owned a copy of The Cake Bible, I never made Chocolate Oblivion. Another plus for the bake-along--it says "bake it now!". So, as I knew I was leaving on vacation Friday, I baked a half-recipe of the Baby Chocolate Oblivions on Tuesday, let them sit overnight, then went in search of taste-testers on Wednesday.
As I'm finishing my writing of this, and the posting, from Walt Disney World, it's gonna be brief. Luckily the recipe is simple. Melt butter and chocolate with a little bit of sugar, and stir til smooth. Beat eggs until tripled in volume. Fold the eggs into the chocolate, put in muffin cups (or custard cups), and bake in a water bath.
I had some problems getting a pan to sit upside down over the muffin pan for the period it was to bake covered, but the results were still fine. I also wasn't thorough enough about wiping the bottom of the pan with a warm cloth and had one cake stick a little, but the (eating) results were fine on that one, too.
Tasting results: While my tasting panel are mostly chocoholics, I think we're a little burned out on flourless chocolate cakes. Younger niece suggested trying to bake this in something the size of my mini-cheesecake pan, which I guess would be a third the size of the cakes from the muffin pan. Lots of comments on the density, which I'd interpret as "this is a little too much"--even though we served it with whipped cream and raspberries.
Nutritional info, calculated by my aged copy of MasterCook Mac: for 7 cakes in the half-recipe, each is 321 calories, 27.8 gr. fat, 2.3 gr. fiber, and 20.5 gr. carbs.