To make the ganache
4 ounces of the chocolate with the heavy cream
over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
In a medium bowl combine the remaining chocolate with 1 cup of butter
over a double boiler
until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs
, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift
the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
Put 1 into the center of each ramekin
and press down slightly to cover with the batter
(Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish
with raspberry sauce and reserved raspberries and serve immediately.
For Raspberry Sauce and Garnish:
Reserve 8 raspberries
for garnish. Mash
the remaining raspberries through a fine meshed sieve
into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar
and the Kirsch
until the sugar is dissolved.