1 cup bittersweet chocolate
6 tablespoons unsalted butter
¼ cup sugar
¼ cup all-purpose flour
Preheat the oven to 400 degrees F.
Lightly grease muffin molds.
In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.
Add eggs and whisk until well combined;
Add flour and mix – Do not overmix or the cake will be rubbery.
Fill the muffin molds half way, put a tablespoon of ganache in the middle then top off the muffin molds with more cake batter.
Bake for 30 minutes.
8 ounces semisweet chocolate, coarsely chopped
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
Place chocolate in a small heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool before using.