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Chocolate Lava Centers:.
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Chop chocolate into pieces. Place in a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
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Place mixture into the refrigerator to cool. Every few minutes whisk until mixture has a frosting like consistency.
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Put mixture into a plastic bag with the end snipped off. Pipe out cherry sized balls.
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Freeze until ready to use.
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Cake Batter:.
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Chop chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath (or double boiler). Remove from heat.
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Add vanilla extract and 3 egg yolks. Whisk together until chocolate mixture is smooth.
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Add well sifted cake four and gently incorporate into the chocolate mixture.
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Place the 3 egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk or hand mixer, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
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Using a rubber spatula, carefully fold 1/3 of the egg whites into chocolate mixture. Then fold in another 1/3 of the egg whites. Then fold in the last 1/3.
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Deposit batter into large non-stick muffin tins - fill 3/4 full. Ramekins can also be used; simply butter insides and dust with cocoa powder.
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Push a chocolate lava center into the center of each cake batter.
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Bake at 375 F for 15 minutes. Do not overbake or you will lose your lava center!
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Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
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Serve warm. If you need to reheat, pop it in a microwave for 30 seconds.
