Chocolate Cakes with Mint Fudge Sauce

Sauce:
    4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate,
      chopped
    2 ounces unsweetened chocolate, chopped
    1/3 cup hot water
    1/4 cup light corn syrup
    3/4 teaspoon peppermint extract

Cakes:
    5 ounces bittersweet (not unsweetened) or semisweet chocolate,
      chopped
    10 tablespoons (1 1/4 sticks) unsalted butter
    3 large eggs
    3 large egg yolks
    1 1/2 cups powdered sugar
    1/2 cup all purpose flour

Vanilla ice cream

For sauce: Stir both chocolates in top of double boiler over barely
simmering water until melted. Add 1/3 cup hot water, corn syrup and
extract; whisk until smooth. Remove from over water. Cool slightly.

For cakes: Preheat oven to 450F. Butter six 3/4-cup souffle dishes
or custard cups. Stir chocolate and butter in heavy medium saucepan
over low heat until melted. Cool slightly. Whisk eggs and egg yolks
in large bowl to blend. Whisk in sugar, then chocolate mixture and
flour. Pour batter into dishes, dividing equally.

Bake cakes until sides are set but center remains soft and runny,
about 11 minutes or up to 14 minutes for batter that was
refrigerated. Run small knife around cakes to loosen. Immediately
turn cakes out onto plates. Spoon sauce around cakes. Serve with ice
cream.