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1
Preheat oven to 350F.
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2
Line fourteen 1/2-cup muffin cups with foil baking cups and lightly spray foil with cooking spray.
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3
Chop chocolate.
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4
In a double boiler or in a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring occasionally.
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5
Remove top of double boiler or bowl from heat.
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6
In a deep narrow bowl with an electric mixer beat eggs until thick, pale, and doubled in volume (10 to 15 minutes with a hand-held mixer and about 5 minutes with a standing electric mixer).
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7
Fold eggs into chocolate gently but thoroughly.
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8
In another bowl with cleaned beaters beat cream until it forms soft peaks and beat in Amaretto until just combined.
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9
Fold cream mixture into chocolate mixture until just combined.
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10
Fill each baking cup with batter.
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11
Put muffin cups in 2 large baking pans and add enough hot water to pans to reach halfway up sides of muffin cups.
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12
Bake cakes in upper and lower thirds of oven 15 minutes, or until they are risen and just firm (do not overbake).
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13
Remove pans from oven and cool cakes in muffin cups in water baths.
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14
Remove muffin cups from baths.
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15
Chill cakes in muffin cups 30 minutes and freeze, covered, 1 hour.
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16
Chop chocolate.
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17
In a small saucepan bring cream to a boil.
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18
Remove pan from heat and add chocolate.
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19
Let mixture stand, stirring occasionally, until chocolate is melted and ganache is smooth.
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20
Set a large rack over a shallow baking pan.
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21
Carefully remove cakes from muffin cups and peel foil from frozen cakes, arranging cakes upside down on rack.
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22
Spoon ganache over cakes, letting excess drip down sides.
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23
If necessary, pour excess ganache in baking pan back into saucepan and continue to spoon it over cakes.
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24
Chill cakes, uncovered, until firm.
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25
Serve cakes with ice cream and/or coulis.
