Directions:

1. For the ganache: Place chocolate in a small bowl. Place cream in a small saucepan. Bring to a simmer over medium heat. Remove cream from heat and pour over chocolate. Whisk until chocolate is melted and combined with the cream. Let cool to room temperature. Reserve.
2. For the cardamom cream: In a chilled bowl and using an electric mixer on high speed, whip the cream, brown sugar, and cardamom together until stiff peaks form. Reserve in refrigerator until ready to serve.
3. For the cake: Preheat oven to 450°F. Prepare 12 4-ounce ramekins with pan spray. Place the butter and chocolate in a small saucepan over medium heat, stirring occasionally, until chocolate and butter are melted. Remove from heat. Allow to cool slightly. Reserve.
4. Using an electric mixer, whip the egg yolks, whole eggs, and powdered sugar until fluffy and tripled in volume – approximately 5 minutes. Slowly fold in the cooled chocolate mixture with a rubber spatula. Gradually fold in the flour.
5. Divide batter evenly among ramekins. If not baking immediately, refrigerate until ready to bake. Place ramekins on a baking sheet and bake in oven for 8-10 minutes from cold, or 6-8 minutes from room temperature. A 1⁄2-inch outer layer of cake will completely surround the molten chocolate center when prepared properly.
6. Remove from oven. Spoon a generous tablespoon of cardamom cream onto the cakes, drizzle with ganache, and serve immediately.
7. Chef’s Note: Ganache, cardamom cream, and cakes can all be prepared ahead of time then baked and assembled at the last minute.