These cakes have a tender crust and an oozing, fudgy center. Dorian McCarron, executive chef of Delfino in Roslindale, uses 6-ounce metal baba molds, also called dariole (cooking.com or amazon.com). You can also use porcelain ramekins or custard cups, but those with slightly higher and tapered sides (2 inches) are preferable to the shorter, straight-sided cups. Crate & Barrel's 6-ounce Stockholm ramekins are a perfect shape and size. Don't overcook the cakes or let them sit too long in their cups after baking. You can prepare the batter ahead, let it sit at room temperature for up to 2 hours, then fill the cups and bake them before serving.
Source: Boston Globe February 6, 2008 Adapted from Delfino restaurant