Preheat oven to 200 degrees C. Line a muffin tin with patty cups.
Make the gananche: in a bowl of a double boiler melt together chocolate, cream and butter. Mix then mix in the liqueur and let cool 30 minutes. Form into 12 2cm balls and place on a parchment paper-lined plate. Chill in the fridge.
For the cakes: Whisk the eggs and with the sugar until doubled in volume. Meanwhile, melt the chocolate and lard in a double boiler. With the eggs beating at lowest speed, gradually pour in the melted chocolate. Gently beat in the flour.
Place a large spoonful of the cake batter into each patty cup and add a ball of ganache to each. Top with another layer of batter. Bake 10-12 minutes or until risen, then remove and let cool 10 minutes. Turn out and serve immediately dusted with icing sugar.