Molten Chocolate Lava Cakes - B

It may seem long and difficult, but it's really not.

Chocolate Ganache Fillin:
2 oz. coarsely chopped bittersweet chocolate
1/4 C heavy cream
1 Tbsp light corn syrup
1 tsp. Amaretto (I've never added this b/c I don't have any, but plan to someday)

Cake:
8 oz. bittersweet chocolate, coarsely chopped
3/4 C unsalted butter, cut into pieces
3 eggs
2 egg yolks
1/2 C sugar
1/4 C all-purpose flour
1 Tbsp unsweetened cocoa powder
2 tsp vanilla extract
2 tsp instant coffee granules (I use Pero which takes quite a bit the same)
1/2 tsp. salt

Make ganache:
Place coarsely chopped chocolate in a medium-sized bowl and set aside. In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the Amaretto. Cover a small tray with plastic wrap (I usually do it in an ice-cube tray so they're already formed into their centers). Freeze the mixture for at least one hour. Keep frozen ganache in the freezer until ready to assemble the dessert.

Make the cake:
Preheat oven to 350 degrees. Liberally spray six 6 oz. ramekins with nonstick spray (I have 5 deep pampered chef ramekins and then 2-3 smaller ones I use).

In a small saucepan over low heat, melt the chocolate and butter, stirring often to prevent burning. Remove from heat and allow to cool. In the bowl of an electric mixer, using the whisk attachment, beat the eggs, egg yolks, sugar and vanilla extract until they are pale and thick (like whipped cream), about 10 minutes. Sift together the flour, cocoa powder, salt and  coffee granules. Fold into the batter and beat for an additional 2 minutes. Fold in the melted chocolate mixture and beat for another 5 minutes. (This frequent beating incorporates air into the batter, thus lightening it's texture).

Spoon the batter into each rameking, filling it a little more then half way full. Take the frozen ganache from the freezer and scoop out balls (or pop out little cubes from tray) and nestle in the center of each batter-filled ramekin. Spoon the remaining batter over the tops of the frozen ganache balls, covering them completely. (Note: at this point the cakes can be refrigerated or well-wrapped and frozen. Bring the cakes back to room temp. before baking)

When ready to bake place the ramekins on a baking sheet and bake 12 - 15 minutes, or until puffed and mostly dry around the edges. (It is critical to bake these for the right amount of time. Otherwise, they'll either be way too molten or too much like brownies) Check the cakes after 12 minutes. If they are really moist on top bake one minute lnoger and check again. Remove cakes from oven and let rest 3 minutes. They may sink a little--that's okay. To unmold, place serving plate on top of ramekin and flip over. Carefully remove ramekin, tapping lightly on the plate to loosen the cake. I usually serve the cakes warm with whipped cream and a berry puree. So delicious!