Preheat the oven to 325 degrees. 

Prepare four mini springform pans by spreading shortening all over the sides and bottom of the pans. If you don't have shortening use A LOT of non-stick spray

Trace the bottom of each pan on parchment paper and cut out the circles to place in the bottom of the pan. 

Melt the butter and chocolate chips together in a double boiler.  Let cool.

In a stand mixer whisk the eggs for about 5 minutes.

Now add the sugar and almond extract to the eggs and mix until combined.

Add the cooled chocolate mixture to the eggs and mix once more.

Pour the batter into the prepared pans filling them each up about 3/4 of the way.  You may have some batter left over. 

Bake in the oven for 20-25 minutes.  

Let the cakes cool before removing from the pans.

Once removed from the pans, flip the cakes upside down to take off the parchment paper.

Place the cakes upside down on a cooling rack.

Make the ganache by chopping up the chocolate and putting it in a mixing bowl.

Now heat the heavy whipping cream in a double boiler.

Pour the heated whipping cream over the chocolate and allow a few minutes for the heat to melt the chocolate before stirring together.

Pour the ganache evenly over the four cakes turned upside down on the cooling rack.

Allow the ganache to harden before trying to transfer to plates or storing. 

When ready to eat decorate the cakes with powdered sugar, fruit, or white chocolate garnishes.

You can make white chocolate garnishes by piping melted white chocolate onto parchment or wax paper. Allow the chocolate to harden.