Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.
In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.
Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar.
Whisk the egg mixture into chocolate mixture; then whisk in the flour.
Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)
Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates.
Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each.
Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.
1/2 ounces semisweet chocolate, chopped
ounces unsweetened chocolate, chopped
/3 cup brewed tea (recommended: Earl Grey)
/4 cup light corn syrup
In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat.
Whisk until smooth and shiny.
If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving.
(The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
