Easy Molten Chocolate Lava Cakes

Instructions

Ganache

Place chocolate pieces and cream in a small microwave-safe bowl.

Microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.

Pour chocolate mixture into a 2 quart baking dish.

Cover with a piece of plastic wrap, making sure it touches the surface of the chocolate.

Refrigerate until firm, about an hour.

Remove from refrigerator and, using a small cookie scoop, scoop ganache into balls and place on a parchment-lined sheet pan.

Freeze.

Cakes

Preheat oven to 350 degrees.

Spray 8 six ounce ramekins with baking spray. Set aside.

Combine chocolate pieces and butter in a microwave-safe bowl.

Microwave in 30 second intervals, stirring after each, until both chocolate and butter are melted and smooth. Set aside.

In a large bowl, whisk together eggs, sugar, and vanilla.

Beat in cooled chocolate mixture.

Gently stir in flour.

Fill each ramekin half full.

Place a frozen plug of ganache on each and press down slightly.

Cover with remaining batter.

Place on a sheet tray and place in the oven.

Bake for 12-15 minutes, until cake is just starting to pull away from the edges of the ramekin.

Remove from oven.

Invert gently onto plate.