help! I tried to make chocolate ganache heart cakes - a recipe from the william sonoma web site. It turned out a mess. I have no idea what went wrong. the only thing i noticed which was different from the instructions below was when it says to roll the ganache into a ball and put ontop of the cake and press gently. when i did this the ball sank into the batter as soon as i put it on top. another difference was i used white chocolate. ( i can't remember the name of the chocolate. i purchased it from whole foods. they had blocks of chocolate on display for valentine's day next to the strawberries and such.) I filled the heart molds to the top and still had batter left over. (the recipe says it serves 6 and there are six hearts in the mold they advertise with the recipe) When the cakes were in the oven they rose over the top. when i took them out of the oven they sank way down. when they cooled they were mush and what was left of the ganache seemed to sink around bottom. Here is the recipe: Cocoa powder for dusting 6 oz. bittersweet chocolate, chopped into small pieces 1 Tbs. heavy cream 3 Tbs. unsalted butter, cut into small cubes and softened 2 eggs plus 1 egg yolk 1/4 cup sugar 1 tsp. vanilla extract 1/8 tsp. salt 1 Tbs. all-purpose flour Freshly whipped cream or vanilla ice cream for serving Position a rack in the center of an oven and preheat to 400ºF. Grease a 6-well heart baking pan and dust with cocoa powder. In a heatproof bowl, combine 2 oz. of the chocolate and the cream. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate, stirring occasionally, until smooth and blended, 1 to 2 minutes. Transfer the ganache to a small bowl and refrigerate until firm, about 20 minutes. In another heatproof bowl, combine the remaining 4 oz. chocolate and the butter. Set the bowl over the saucepan of simmering water and melt, stirring constantly, until smooth and blended, 2 to 3 minutes. Remove from the heat and let cool for 10 minutes. In a bowl, combine the eggs, egg yolk, sugar, vanilla and salt. Using a handheld electric mixer or a balloon whisk, beat until thick ribbons fall from the beaters or whisk and the mixture is nearly triple in volume, 5 to 6 minutes. Sift the flour over the bowl and gently fold until just blended. Add the chocolate mixture and gently fold together until smooth and blended. Divide the batter among the wells of the prepared pan. Remove the ganache from the refrigerator and form into 6 teaspoon-size balls. Place 1 ball on top of each cake and press gently. Bake until the cakes pull away from the sides of the wells and the tops are just firm, 9 to 11 minutes. Transfer the pan to a wire rack and let cool for about 5 minutes. Invert the cakes onto the rack and transfer to individual dessert plates. Serve warm with freshly whipped cream or vanilla ice cream. Serves 6.