Chocolate Lava Cakes

These little babies are decadent and sinful!!

For the ganache:

1 c. of semi-sweet chocolate chips, or 6 oz. of semi-sweet baking bar.
3/4 c. of heavy whipping cream
1/4-1/2 tsp. of your favorite flavoring (optional)

In a double boiler (a bowl resting on the rim of a pan of water is just fine too; that's what I use.) combine chocolate chips, whipping cream, and flavoring. Whisk until chocolate is melted. DO NOT LET IT GET TOO HOT! Chocolate burns easily, and there is no salvaging it. Let the ganache cool and set up in the refrigerator for 2 hours. Also, make sure it is covered when you put it in the refrigerator, cholate takes on other flavors pretty easily.

The Cake:

2 eggs
2 egg yolks
8 Tbsp. butter
1/3 c. sugar
1/2 tsp. vanilla extract
1/4 c. cake flour
4 oz. of 60% cacao baking bar, or 3 oz. of semi-sweet and 1 oz. of unsweetened.

Heat oven to 400 degrees. Spray six 4 oz. ramekins or custard cups.
Melt 4 oz. of chocolate and butter in a double boiler (again a bowl resting on the rim of a pan of water works just fine); whisk gently to blend. With electric mixer, whisk egg, yolks, sugar, and vanilla on high speed about 5 minutes (mixture will be thick and light). Fold melted chocolate mixture and flour into egg mixture just until combined.(It is best to let the chocolate sit for a bit before adding it to the egg mixture. It will be quite warm when you take it off of the double boiler, and adding the chocolate into the egg mixture while still hot will start to cook the eggs-- you don't want that.) Spoon cake batter into ramekins. Place a chocolate ganache ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let the cakes sit out of the oven for about 15 minutes.Run a knife gently along the outside of the cakes to dislodge them from the ramkeins. Serve topped with vanilla bean ice cream and melted ganache.

There you go! ENJOY IT IS SOOOOOO GOOD!!!!!!!