Heat up dessert with Molten Chocolate Cakes

MOLTEN CHOCOLATE CAKES

A hot dessert idea — rich Molten Chocolate Cakes, flowing with warm chocolate cream in every bite, make a great partner for cool, creamy strawberry mousse in white chocolate candy shells. Both cakes and shells are made using an elegant brioche pan and are served on a decorative cake stand.
Find more dazzling displays and the recipe for the strawberry mousse in white chocolate cups at www.wilton.com or in the 2006 Wilton Yearbook of Cake Decorating.

Molten Chocolate Cakes
Filling:
1/2 cup dark cocoa candy melts, coarsely chopped
2 tablespoons heavy cream
Cake:
2 1/2 cups semi-sweet chocolate chips
1/2 cup (1 stick) butter
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon vanilla
4 eggs, lightly beaten
Cocoa powder

For filling, heat candy and cream in medium saucepan, stirring with whisk until chocolate is melted and smooth. Do not boil. Refrigerate until firm. Best made 4 to 24 hours in advance.
Preheat oven to 350?F. Spray individual brioche pans with pan spray. In 2-quart saucepan melt chocolate chips and butter over low heat, stirring constantly, until chocolate is melted (4 to 5 minutes). Remove from heat. Stir in flour, sugar and vanilla. Stir in eggs until well mixed.
Pour 2 to 3 tablespoons batter in each pan. Place 1 teaspoon filling in each pan; top with batter until pans are 2/3 full. Smooth batter to cover filling. Bake 15 to 17 minutes or until cake springs back when lightly touched. Cool 5 minutes. Loosen sides gently with spatula and turn out onto serving plates. Sprinkle with sifted cocoa powder. Serve immediately.
Makes 6 mini cakes