A dark chocolate cake with dark chocolate ganache

(Serves 5)

2 1/4 ounces butter
9 ounces dark chocolate
4 eggs
4 ounces sugar
1/2 teaspoon vanilla

Melt butter and chocolate on top of double boiler.
Separate the egg whites from the yolks. In a large bowl whisk egg yolks, 2/3 of the sugar and vanilla until light and fluffy. Add the melted chocolate/butter.
Whip egg whites to soft peaks. Add the rest of the sugar to and whip to medium soft peaks. Fold half of the whites into the chocolate mixture.
Pipe batter halfway into 5 4-ounce ramekins. Place a scoop of ganache (recipe follows) in the center of each and top with remaining batter. Bake for 30 minutes or until the tops are dry.

Ganache
10 ounces dark chocolate
6 ounces heavy cream
2 ounces milk
1/2 ounce sugar

In a saucepot over medium frame, scald heavy cream, milk and sugar. Pour over chopped chocolate and slowly mix until all the chocolate is melted and the ganache looks shiny. Allow to set in refrigerator for at least 2 hours.

Serve with chocolate sauce, berries and mint sprig.