Chocolate Lava Cakes

The Centers

2 oz dark chocolate

½ cup heavy cream

The Cakes

4 oz dark chocolate

1 stick unsalted butter

2 whole eggs

2 egg yolks

1/3 cup sugar

½ teaspoon vanilla

¼ cup flour  

Preheat the oven to 400°

To make the centers:

  1. 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.
  2. 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.

  1. In a double boiler, or a stainless steel bowl over barely-simmering water, melt the chocolate and butter.  Whisk to blend.
  2. 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. 
  3. 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.
  4. 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.

Serve with whipped cream and shaved chocolate.

Makes 6 servings