Divide batter between each cake mold
. Bake for 30 minutes, until cakes
are tender and still soft when you touch the top. Each will rise, then gently sigh down a bit. Remove from oven and cool
a few minutes before removing the paper cake mold
(use a scissors to cut it away). Serve warm
or at room temperature with very cold crème anglaise and perhaps a scattering of crisp-toasted sliced almonds.