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1
To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler.
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2
Stir until smooth and chill until firm enough to scoop, about 30 minutes.
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3
Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins.
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4
Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
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5
In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally.
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6
Remove from heat and cool to room temperature.
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7
In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light.
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8
Sift the flour over top, and fold in the salt and almond extract.
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9
Fold in the cooled chocolate mixture until uniformly combined.
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10
Divide equally between the prepared ramekins.
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11
Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
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12
Put 1 into the center of each ramekin and press down slightly to cover with the batter.
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13
(Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.)
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14
Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes.
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15
Remove from oven and carefully invert the ramekins onto serving plates.
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16
Garnish with raspberry sauce and reserved raspberries and serve immediately.
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17
For Raspberry Sauce and Garnish:
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18
Reserve 8 raspberries for garnish.
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19
Mash the remaining raspberries through a fine meshed sieve into a small bowl.
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20
Discard the seeds.
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21
Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.
