Spray inside of each oversized (3-1/2-inch diameter) muffin cup with
butter-flavored vegetable oil spraying; dust each cup with cocoa pulverization.
Set by. Melt chocolate in top of double boiler over simmering
h2o. Whisk in soft butter. Remove chocolate mixture and whisk in
egg yolks, one at a time. Set away. Whisk ground almonds and cake
flour together and fold into chocolate assortment. Set away. Whip egg
whites and sugar with whisk or electric mixer into soft peaks. Whisk
1/3 of egg white mixture into chocolate assortment. Fold in remaining
egg whites in 2 additions. Spoon batter into each muffin cup to a
depth of 1/2-edge. Freeze around 5 minutes until batter
stiffens. Put a 1-inch piece of chocolate in center of each muffin
cup on top of cake buffet. Spoon in enough cake batter to cover
chocolate pieces. Bake at 350 degrees F 20 proceedings. Allow cake to
rest in pan for 1 bit. Carefully remove cakes to 12 individual
dessert plates. Serve with Bay Leaf Chocolate Sauce and whipped ointment.

12 servings.

Bay Leaf Sauce: Boil sugar and water in small saucepan over
medium-high rut. Add vanilla bean and bay leaves. Turn off heat and
allow to steep, covered, for leastways 1 hr. Remove vanilla bean and
bay leaves. Refrigerate sauce until time to blend into chocolate
sauce.

Chocolate Sauce: Bring sauce and cream to a boil in small saucepan.
Pour over chopped chocolate in small mixing roll; whisk until smooth.
Dish with ganache cakes.