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1
Filling-in a small saucepan, combine chocolate chips, cream, and 1 tablespoon butter.
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2
Cook and stir over low heat until chocolate is melted.
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3
Transfer mixture to a small bowl.
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4
Cool for 15 minutes, stirring occasionally.
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5
Cover and freeze about 1 hour or until fudge-like in consistency.
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6
Meanwhile, allow 1/4 cup butter and egg to stand at room temperature for 30 minutes.
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7
Preheat oven to 375u00b0.
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8
Coat eight 6-ounce custard cups or ramekins with cooking spray; arrange in a 15 x 10 inch baking pan.
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9
In a small bowl, stir together the flour, cocoa powder, and salt; set aside.
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10
In a medium bowl, beat the 1/4 cup butter with an electric mixer on med-high speed for 30 seconds.
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11
Gradually add sugar, beating on medium speed until combined.
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12
Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.
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13
Beat in egg, food coloring, and vanilla.
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14
Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
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15
In a small bowl, combine baking soda and vinegar; stir into batter.
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16
Divide half the batter among the prepared custard cups.
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17
Divide filling into eight portions.
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18
Working quickly, use your hands to roll each portion into a ball.
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19
Place a ball of filling on top of the batter in each custard cup; do not allow the filling to touch sides of cups.
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20
Spoon the remaining batter into custard cups.
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21
Bake for about 20 minutes or until tops spring back when lightly touched.
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22
Remove from oven; let stand for 10 minutes.
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23
Using a knife, loosen cakes from side of cups; invert onto dessert plates.
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24
Spoon any filling remaining in cups on top of cakes.
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25
Garnish with chocolate curls.
