Preheat oven to 350°F.
In a Calphalon double boiler, melt the butter and chocolate over medium heat, stirring constantly to smooth. When the mixture is completely melted, remove from heat.
Add the sugar and cornstarch to the chocolate mixture and combine well.
Crack the eggs into the chocolate mixture and whisk all ingredients together. Add the brandy and whisk again until smooth.
Line the bottom of each ramekin with a circle of parchment paper. Butter the parchment and the sides of the ramekin. Coat the inside of the ramekins with sugar, then fill with the chocolate butter.
Place the ramekins on a jelly roll pan or baking sheet, and bake in the preheated oven for 20 minutes.
Carefully invert each ramekin onto a dessert plate. Remove the parchment circle.
Serve the cakes while still warm, garnished with freshly whipped cream, or other choice of topping.