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1
Preheat the oven to 400 degrees F.
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2
In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.
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3
Add eggs and whisk until well combined; add flour and mix only until combined.
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4
Do not overmix or the cake will be rubbery.
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5
Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
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6
Distribute batter among the four molds.
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7
Place molds on a sheet pan and bake for 10 to 12 minutes.
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8
Do not overbake.
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9
For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.
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10
When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate.
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11
Whisk well, stirring into the edge of the saucepan to combine.
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12
The ganache should be homogenous and smooth.
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13
Set the ganache aside.
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14
In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.
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15
Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
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16
The butter should be completely melted and the sugar completely dissolved.
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17
Once the mixture has come to a boil, pour it into the warm ganache.
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18
Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.
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19
As the chocolate sauce cooks, it will begin to thicken slightly.
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20
When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl.
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21
Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.
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22
Let the chocolate sauce cool to room temperature before storing in the refrigerator.
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23
When cold, the sauce will become thick enough to be scooped with a spoon.
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24
Invert molds onto individual serving plates.
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25
If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
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26
The sauce can be reheated whenever needed.
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27
If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid.
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28
On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
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29
If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.
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30
It will keep in the refrigerator for up to three weeks.
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31
It can also be frozen for up to two months if stored in an airtight container.
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32
Thaw in the refrigerator and heat as described above until liquid.
