Courtesy of Food Network
7 ounces Valrhona extra-bitter chocolate
7 tablespoons soft butter
6 eggs, separated
1/2 cup almond flour
1/2 cup cake flour
1/2 cup confectioners' sugar
10 to 12 ounces Valrhona semi-sweet chocolate
Bay leaf sauce (recipe follows
Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan.
Preheat oven to 350 degrees F.
Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture.
Beat egg whites to soft peaks and add confectioners' sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions.
Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute.