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1
Center a rack in the oven and preheat the oven to 350F (180C).
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2
Butter four 5 1/4 x 3 x 2 1/2-inch (5 x 5 x 5-cm) disposable aluminum foil mini loaf pans.
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3
Dust the insides of the pans with flour, tap out the excess, and put the pans on an insulated baking sheet or on two stacked regular baking sheets.
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4
Melt the chocolate in a bowl overnot touchingsimmering water or in a microwave oven; set it aside.
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5
Whisk the flour and baking powder together and set aside as well.
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6
Working in a mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth and light.
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7
Add the sugar and beat for 2 minutes.
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8
One by one, add the whole eggs and the yolk, beating for 1 minute after each addition.
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9
Dont be concerned when the mixture curdlesit will come together when you add the dry ingredients.
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10
Reduce the mixer speed to low and beat in the cream, followed by the melted chocolate.
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11
When the chocolate is thoroughly incorporated, add the dry ingredients, mixing only until they disappear into the batter.
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12
Divide the batter evenly among the pans.
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13
Bake the cakes for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
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14
Transfer the cakes to a cooling rack and cool for about 5 minutes before unmolding; turn the cakes right side up and cool to room temperature.
