Chocolate Ganache Cakes

1. 1

   Preheat the oven to 350 F. Grease twelve 4-ounce ramekins or aluminum foil molds with the softened butter.

2. 2

   Dust with cocoa powder and tap out excess.

3. 3

   Melt the chocolate and butter in the top of a double boiler, or a heatproof bowl, set over barely simmering water, stirring occasionally until smooth.

4. 4

   Remove from the heat.

5. 5

   In a large bowl, whisk together the eggs, egg yolks and sugar until well mixed.

6. 6

   Whisk in the melted chocolate and butter.

7. 7

   Sift the cake flour over the top and fold it in.

8. 8

   Divide the batter among the ramekins, filling them no more than three quarters full.

9. 9

   Arrange them on a baking sheet and bake for 5 to 6 minutes.

10. 10

    Turn the baking sheet around and bake for another 4 to 6 minutes, just until the edges of the cakes look set and have pulled slightly away from the sides of the ramekins but the centers are still slightly liquid; do not overbake.

11. 11

    Turn each cake out on a plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.