Chocolate Ganache Cakes

Directions

1. 1
   Preheat the oven to 350 F. Grease twelve 4-ounce ramekins or aluminum foil molds with the softened butter.
2. 2
   Dust with cocoa powder and tap out excess.
3. 3
   Melt the chocolate and butter in the top of a double boiler, or a heatproof bowl, set over barely simmering water, stirring occasionally until smooth.
4. 4
   Remove from the heat.
5. 5
   In a large bowl, whisk together the eggs, egg yolks and sugar until well mixed.
6. 6
   Whisk in the melted chocolate and butter.
7. 7
   Sift the cake flour over the top and fold it in.
8. 8
   Divide the batter among the ramekins, filling them no more than three quarters full.
9. 9
   Arrange them on a baking sheet and bake for 5 to 6 minutes.
10. 10
    Turn the baking sheet around and bake for another 4 to 6 minutes, just until the edges of the cakes look set and have pulled slightly away from the sides of the ramekins but the centers are still slightly liquid; do not overbake.
11. 11
    Turn each cake out on a plate and serve immediately.