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1
Melt the chocolate and butter together.
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2
Cool slightly.
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3
Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar.
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4
Whisk this into the chocolate mixture then whisk in the flour.
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5
Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately.
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6
Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature.
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7
Turn out of tins immediately onto the plate.
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8
Heat the cream in a saucepan until boiling.
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9
Place the chopped chocolate in a bowl.
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10
Whisking well, pour the hot cream over the chocolate to melt it.
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11
Cover and chill overnight.
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12
The next day, whip it up like whipped cream until soft peaks.
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13
Place a dollop of it on the cake before serving.
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14
In the top half of a double boiler, combine the 2 chocolates over simmering water.
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15
Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat.
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16
Whisk until smooth and shiny.
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17
(The sauce can be made up to 48 hours in advance and refrigerated.
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18
To rewarm, stir over low heat or heat in a microwave.)
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19
Drizzle this over the cake and plate just before serving.
