Warm Chocolate Cake

To make ganache, chop 2 ounces of the chocolate into small pieces and place in a small bowl. Pour cream into a small saucepan and heat until bubbles appear around edge. Pour hot cream over chocolate, let stand several minutes and then stir until smooth. Pour ganache into 6 small squares of an ice cuber tray. Freeze until solid. Butter six 3 inch metal baking molds and place on a parchment lined baking sheet, set aside. Melt butter and remaining 12 ounces of chocolate in a heat proof bowl over simmering water. Stir until smooth. Let cool slightly. Meanwhile, combine egg yolks, 6 tablespoons of sugar, and the vanilla in a bowl. Beat with an electric mixer until thick and pale yellow 5 to 8 minutes. Add chocolate butter mixture and thoroughly combine. Fold in ground almonds. In a separate bowl, beat remaining 4 tablespoons of sugar with egg whites until stiff. Fold into egg yolk and chocolate mixture. Spoon about 3 tablespoons of batter into each ring. Remove frozen ganache cubes from freezer; you may need to dip the bottom of the ice tray in hot water to get them out. Place a cube in the center of each ring. Spoon remaining batter into rings, being careful to keep ganache cube in enter, cover cube completely with the batter. Freeze filled mold until solid about one hour. Heat oven to 375°. Take baking sheet from freezer. Wrap cakes that will be saved and replace in freezer. Bake the cake molds on the parchment lined cookie sheet and bake 20-25 minutes. Remove from oven and let cool 5 to 10 minutes. Remove from mold, dust with confectionery sugar and place scoop of vanilla ice cream on side. Makes 6.