Chocolate Molten Lava Cake with Chocolate Ganache

Chocolate Ganache:

Place the chocolate chips in a small heatproof bowl. Meanwhile, place the cream in a microwavable bowl and microwave until hot. Pour the hot cream over the chocolate chips. Let is sit for a minute or two. Stir together until smooth. (Don’t start making this until the lava cakes are in the oven) Keep warm until ready to use. Store any extra in a sealed container in the refrigerator.

 Lava Cakes:

Preheat the oven to 450 F. Spray the insides of 4- 6 oz. ramekins. Sift a generous layer of cocoa powder on the sides and bottom of the ramekins.

 Melt the chocolate and butter. You can melt both of them combined over a double boiler or you can microwave them separately in a microwave, To microwave the chocolate, place the chocolate (Break into pieces first) in a microwavable bowl. Microwave on high for 1 minute. Continue to microwave in additional 30 second increments until the chocolate is melted. Check the chocolate after each interval. Check by touching the chocolate with a small rubber spatula or spoon to see if it melts to the touch.

 In a medium bowl, beat the eggs, egg yolks and the salt until light and airy; about 60 seconds.  Add the sugar and vanilla extract; beat about 30 seconds more. Add the melted chocolate, butter, cocoa powder and flour (Sift the flour into the bowl). Beat until well combined. Divide the batter into the ramekins.

 Bake for 12-13 minutes. Let sit for about 3-5 minutes. If you want to turn the cakes out of the ramekins, gently go around the cakes with a butter knife. Place a small plate over the top of the ramekin and turn it over. The cake should release onto the plate.

 Serve warm with a scoop of vanilla ice cream, chocolate ganache and topping of your choice.

 Makes 4 lava cakes