• 4 ounces bittersweet chocolate
  
• 1/4 cup heavy whipping cream

To prepare the ganache:

Chop the chocolate into small pieces. Heat the cream and pour it over the chocolate, mixing until the chocolate is melted. Cover with plastic wrap and refrigerate until firm.

Crème Anglaise

• 2 cups whole milk
  
• 1/2 vanilla bean, split
  
• 8 egg yolks
  
• 1/4 cup sugar

To prepare the crème anglaise:

Heat the milk with the vanilla bean. Scrape the inside of the vanilla bean pod, adding the scrapings to the milk. Return the bean to the milk. Mix the yolks with the sugar. Add a little of the hot milk to the egg mixture to warm the yolks, then add the rest of the milk and mix thoroughly. Return the mixture to the saucepan and cook over low heat for about 10 minutes, or until it thickens. Remove from the heat and strain into a stainless steel bowl. Set the bowl over a bowl of ice to cool, stirring until cold. Refrigerate until ready to use. Crème anglaise can be stored for up to 2 days.

Cakes

• 4 ounces bittersweet chocolate
  
• 1/4 cup sweet, unsalted butter
  
• 6 whole eggs, separated
  
• 1 cup sugar
  
• 1/2 cup unsweetened cocoa powder, plus extra for dusting ramekins

To prepare the cakes:

Preheat the oven to 400°. Melt the chocolate and butter in the top of a double boiler over simmering water. Beat the yolks with 1/2 cup of the sugar until light and fluffy. Fold into the chocolate mixture, then fold in the 1/2 cup cocoa powder. Whip the egg whites until stiff. Add the remaining 1/2 cup sugar and whip until the sugar is incorporated. Fold into the chocolate mixture.

Butter 8 small cake molds or 4-ounce ramekins, then dust each with the extra cocoa powder. Form the ganache into 8 small balls. Fill the molds half full of cake batter. Place a ball of ganache in the center and fill to the top with cake batter. Bake for 12 to 15 minutes. The tops will be crusted and a little cracked. Unmold while hot onto plates and serve with the crème anglaise.