Chocolate Pound Cake

• 4 ounces (115 grams) bittersweet chocolate, finely chopped
• 1¼ cups (175 grams) all-purpose flour
• 1 teaspoon double-acting baking powder
• 1¼ sticks (5 ounces; 140 grams) unsalted butter, at room temperature
• 1 cup (180 grams) packed light brown sugar
• 4 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1/3 cup (85 grams) homemade creme fraiche, or store-bought or heavy cream

1. Center a rack in the oven and preheat the oven to 350°F (180°C). Butter four 5¼ x 3 x 2½-inch (14.5 x 7.5 x 6.5-cm) disposable aluminum foil mini loaf pans. 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.

2. Melt the chocolate in a bowl over—not touching—simmering water or in a microwave oven; set it aside. Whisk the flour and baking powder together and set aside as well.

3. Working in a mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth and light. Add the sugar and beat for 2 minutes. One by one, add the whole eggs and the yolk, beating for 1 minute after each addition. Don’t be concerned when the mixture curdles—it will come together when you add the dry ingredients. Reduce the mixer speed to low and beat in the cream, followed by the melted chocolate. When the chocolate is thoroughly incorporated, add the dry ingredients, mixing only until they disappear into the batter.

4. Divide the batter evenly among the pans. Bake the cakes for 35 to 40 minutes, or until a knife inserted into the center comes out clean. 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.