Yield: 8-10 individual cakes
8 ounces semisweet chocolate chips 1 stick butter 1/2 teaspoon vanilla extract 1/2 cup sugar 3 tablespoons flour 1/4 teaspoon salt 4 eggs
Preheat the oven to 375 degrees F.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture. Can be made up to two days ahead.
Spray each muffin tin with baker’s joy or cooking spray. Spoon mixture into pan using a 4-ounce scoop or ladle. Add a ball of chocolate ganache to the center of each. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
1 c cream
12 oz semisweet chocolate, chopped (or chips)
Bring cream to a simmer and pour over chopped chocolate. Stir until smooth. Flavor as desired. Refrigerate until firm. Can be remelted and used as a sauce.