Chocolate Lava Cakes

• Preheat the oven to 400°

To make the centers:

• In a small saucepan, add the cream and bring it to a simmer. Remove it from the heat, and add the chocolate. Let it sit for 30 seconds, and whisk it until smooth.
• Let it cool to room temperature, the refrigerate for at least one hour. This can be done 2 days ahead.  

To make the cakes:

• Butter or spray six 4 oz ramekins.  Set aside.
• In a double boiler, or a stainless steel bowl over barely-simmering water, melt the chocolate and butter.  Whisk to blend.
• In a separate bowl, with an electric mixer, combine eggs, yolks, sugar, and vanilla, on high speed, until the batter is lighter in color and thickened. 
• Fold melted chocolate and flour into the egg mixture until just combined.  Spoon cake batter into ramekins.  Place a chocolate ball into the middle of each ramekin.  Don’t press into the bottom of the ramekin.
• Bake for 13-15 mins, or until cake is firm to the touch.  Let it cool for 1 minute. Invert onto plates and serve immediately.