Chocolate Lava Cakes

I've had great chocolate lava cakes at restaurants, and wanted to try to make some at home. I found this recipe on the internet and decided to give it a try. These are rich, but oh so good. I love the chocolate that oozes out when you cut into the cake. Be aware, the filling needs to be made several hours in advance.

Chocolate Lava Cakes

Chocolate lava filling:
3 ounces bittersweet or semi-sweet chocolate, finely chopped (I just use bittersweet chocolate chips. Actually, I do 1/2 milk chocolate chips, because the bittersweet was a little too dark for my husband's taste.)
6 Tbsp. whipping cream
1 Tbsp. light corn syrup
1 tsp. vanilla extract

Cakes:
8 ounces bittersweet chocolate, finely chopped
1/4 c. hot coffee or water (I just use hot water)
1 1/2 tsp. vanilla extract
3/4 c. all purpose flour
1/8 tsp. salt
1/2 c. unsalted butter, softened (I usually just use salted, because that's what I have on hand)
1/2 c. granulated sugar, divided
3 large eggs, separated

For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic.

Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla extract; set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month. (I usually try to make it at least 6 hours in advance; they haven't always set enough in 4 hours. If they're too soft, they melt into the cake while it bakes instead of staying separate from the cake.)

For the cakes, place rack in center of oven and heat to 425 degrees. Generously butter (I use Pam with flour) eight 4-ounce souffle dishes or ramekins. (I have small set of Pyrex bowls that I use.) Place them on a large cookie sheet.

Melt the chocolate with the hot water (or coffee). Set aside to cool for 15 minutes. Stir in vanilla extract. Cream the butter with 1/3 c. sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest.

Fill each prepared souffle dish about halfway full with the chocolate batter. Gently bury a frozen chocolate cube in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18-20 minutes.

Gently loosen from the sides of the dishes with a butter knife (careful, they're hot), and invert onto serving plates. Serve warm. These are great with vanilla ice cream, real whipped cream, and a few raspberries or strawberries.