A pool of chocolate spills onto your plate when you cut into these cakes.
3/4 cups semisweet chocolate pieces
For the Chocolate Whipped Cream
1 cup whipping cream, divided
Lightly grease and flour six 3/4-cup soufflé dishes or 6-ounce custard cups. Place dishes or cups in a 15x10x1-inch baking pan; set aside.
For filling, in a heavy small saucepan combine the 3/4 cup chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove pan from heat. Cool, stirring occasionally. Chill until firm or for 30 to 45 minutes. Form chilled filling into 6 equal-size balls; set aside.
Meanwhile, in a heavy medium saucepan cook and stir butter and the 1 cup chocolate pieces over low heat until melted. Remove from heat; cool.
In a mixing bowl beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed 5 minutes or until lemon-colored. Beat in chocolate-butter mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until combined. Fill prepared dishes with about 1/3 cup batter. Place 1 ball of filling into each dish. Spoon remaining batter into dishes. (To make ahead, after filling dishes, cover and chill until ready to bake or up to 4 hours. Let stand at room temperature 30 minutes before baking.)
Bake in a 400°F- (205°C)-oven about 13 minutes or until cakes feel firm at edges. Cool in dishes 2 to 3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar; serve with Chocolate Whipped Cream or ice cream.
For Chocolate Whipped Cream, in a heavy saucepan combine 1/4 cup whipping cream and 3 ounces chopped bittersweet or semisweet chocolate. Heat over low heat, stirring constantly, until chocolate begins to melt. Remove from heat. Stir until smooth, cool. In a small mixing bowl beat 3/4 cup whipping cream with an electric mixer on low speed just until soft peaks form. Add melted chocolate mixture. Continue beating on low just until stiff peaks form.
Yield: Makes 6 servings
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