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Heat heavy cream to a simmer and pour it over 4 oz of the chocolate in a mixing bowl, stir until smooth. Place the ganache in the refrigerator until hard.
Place remaining chocolate and butter in a bowl over a pot of simmering water and mix until melted. Beat sugar and eggs on high speed until light and fluffy, turn down the speed and add in balsamic and melted chocolate mixture. Add flour until just combined.
Pour 1 oz of batter into each greased cup of a muffin tin, then scoop the ganache into a ¼ oz portion scoop and place each scoop into the center of the tin on top of the batter. Fill the tins with the rest of the batter, sprinkle Pyramid salt on top and place in a 400° oven for 10 minutes until just set.
Let cool for 1 minute in the tins before flipping out onto a rack and serving.
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