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Chocolate center: Can be made up to 1 day in advance.
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Chop chocolate into small pieces and place into a small metal bowl. Heat heavy cream in small pot until almost boiling and pour over chocolate. Whisk until smooth. Add butter and whisk until well incorporated.
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Place mixture into the refrigerator to cool. Whisk every few minutes until a frosting-like consistency is reached. Do not let mixture get too firm.
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Line covered brownie pan with wax paper. Using well buttered measuring tablespoon, drop round globs onto wax paper, spacing well apart. Makes about 6-8 drops. Freeze until cake mixture is ready.
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Cake batter:
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Preheat oven at 375F.
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Heat 1 inch of water in large saucepan until simmering, and place large metal bowl (do not let the bottom of the bowl touch the water). Chop the chocolate into large pieces and place into the bowl. Add butter and stir with spatula until well melted. Remove from heat.
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Add vanilla extract and egg yolks. Whisk together until chocolate mixture is smooth.
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Add well sifted flour, and gently incorporate into the above chocolate mixture.
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Place egg whites stand mixer bowl, add salt and cream of tartar. Whip egg whites until soft peaks form. Continue to whisk on slow spead while gradually sprinkling in the sugar.
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Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture. Then fold-in another 1/3rd of the egg whites. Then fold-in the last 1/3rd of the egg whites.
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Butter 6 small Ramekins and dust with cocoa powder. Carefully divide batter among ramekins. There should be at least 1/2 inch margin from the top.
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Push a Chocolate Center into the center of each cake batter.
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Bake for 15 minutes. Carefully remove ramekins from oven. Let cool for 5 minutes. With a small knife, loosen each cake from the ramekin and deposit upside down onto serving plates. Serve warm.
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To reheat, only microwave for 10 seconds, or chocolate centers will evaporate.
