Instructions: 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.

Mount 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. Serve with whipped cream and Bay leaf sauce.

Yield: 10 to 12 cakes

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