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1
For lava centers: Chop chocolate into pieces and put into a metal bowl.
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2
Heat cream and pour over chocolate; whisk until smooth.
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3
Add butter and whisk until fully incorporated.
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4
Place mixture in fridge to cool until a frosting-like texture is reached, whisking periodically.
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5
With a spoon or melon-baller, make cherry-sized mounds on a cookie sheet and freeze until ready to use.
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6
For cake batter: Chop chocolate into pieces.
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7
Place on top of a double-boiler with butter and melt.
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8
Remove from heat and add vanilla extract and 3 egg yolks.
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9
Whisk together until mixture is smooth.
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10
Add well-sifted flour and gently incorporate into chocolate mixture.
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11
Place 3 egg whites, salt, and cream of tartar into a clean bowl.
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12
Whisk until whites form soft peaks.
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13
Continue to whisk while slowly sprinkling in the sugar.
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14
Using a rubber spatula, carefully the egg white mixture into the chocolate mixture, adding a third at a time.
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15
Spoon batter into large non-stick muffin tins, filling 3/4 full.
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16
(Ramekins may be used as well; butter insides and dust with cocoa first).
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17
Push a lava center into the center of each little cake.
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18
Bake at 375F for 15 minutes.
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19
DO NOT OVER-BAKE!
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20
Remove from oven, wait 5 minutes, then carefully unmold onto wire rack to cool.
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21
Serve cakes warm.
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22
If you need to reheat, simply microwave for 30 seconds.
