-
1
Line an 8 by 4-inch loaf pan or 6-inch gratin dish with plastic wrap.
-
2
To prepare the ganache, put the chocolate in a bowl.
-
3
Bring the cream to a boil in a small saucepan and pour the hot cream over the chocolate.
-
4
Let stand until the chocolate begins to melt, about 2 minutes, then whisk until smooth.
-
5
Pour the ganache into the loaf pan or gratin dish and refrigerate until firm, about 1 hour.
-
6
When the mixture has set, unmold, and cut out 6 (1 1/2-inch) rounds (you can use a knife or a cookie cutter).
-
7
Refrigerate until ready to use (up to 5 days).
-
8
Preheat the oven to 350 degrees F. Butter a muffin pan and set aside.
-
9
To make the cakes, in the top of a double boiler, or in metal bowl suspended over a pot of simmering (not boiling) water, melt the chocolate.
-
10
Whisk in the softened butter and turn off the heat.
-
11
Let cool for 5 minutes, then whisk in the egg yolks, one at a time.
-
12
Sift together the almond and cake flours and fold the flours into the chocolate mixture.
-
13
Using an electric mixer, beat the egg whites to soft peaks.
-
14
Sift in the confectioners' sugar and continue beating to stiff peaks.
-
15
Fold 1/3 of the egg white mixture into the chocolate mixture, then gently fold in the remaining whites in two additions.
-
16
Scoop or pipe a 1/4-cup measure of cake batter into each muffin tin.
-
17
Place a ganache round in the center of each muffin cup, then spoon in enough batter to cover.
-
18
Bake the cakes for 20 minutes, or until the tops are firm.
-
19
Allow the cakes to rest for 1 minute before serving.
