From the pan to the jar suggests…

The base of this ricotta and chocolate cake lends itself to many variations. You can place pear slices and a little brown sugar on the surface, or you can use canned peach slices and crumbled amaretti cookies, or make it even more chocolaty by distributing chocolate chips on the surface.

If you don’t have a small cake mold, you can use preconditioned aluminum foil baking cups. Fill them a little more than halfway and bake the chocolate muffins in the basket for 16 minutes at 356°F.