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1
Spray inside of each oversize (3-1/2-inch diameter) muffin cup with butter-flavored vegetable oil spray; dust each cup with cocoa powder.
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2
Set aside.
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3
Melt chocolate in top of double boiler over simmering water.
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4
Whisk in soft butter.
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5
Remove chocolate mixture and whisk in egg yolks, one at a time.
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6
Set aside.
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7
Whisk ground almonds and cake flour together and fold into chocolate mixture.
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8
Set aside.
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9
Whip egg whites and sugar with whisk or electric mixer into soft peaks.
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10
Whisk 1/3 of egg white mixture into chocolate mixture.
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11
Fold in remaining egg whites in 2 additions.
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12
Spoon batter into each muffin cup to a depth of 1/2-inch.
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13
Freeze approximately 5 minutes until batter stiffens.
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14
Put a 1-inch piece of chocolate in center of each muffin cup on top of cake batter.
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15
Spoon in enough cake batter to cover chocolate pieces.
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16
Bake at 350F 20 minutes.
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17
Allow cake to rest in pan for 1 minute.
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18
Carefully remove cakes to12 individual dessert plates.
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19
Serve with Bay Leaf Chocolate Sauce and whipped cream.
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20
Bay Leaf Sauce: Boil sugar and water in small saucepan over medium-high heat.
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21
Add vanilla bean and bay leaves.
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22
Turn off heat and allow to steep, covered, for at least 1 hour.
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23
Remove vanilla bean and bay leaves.
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24
Refrigerate sauce until time to blend into chocolate sauce.
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25
Chocolate Sauce: Bring sauce and cream to a boil in small saucepan.
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26
Pour over chopped chocolate in small mixing bowl; whisk until smooth.
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27
Serve with ganache cakes.
