CHOCOLATE GANACHE HEART CAKES with lots of whipped cream :)

These light, souffle-like cakes have a molten center made of rich chocolate ganache (which is simple to make).
In this recipe, the ganache is scooped into small balls and pressed gently into the top of each cake just before baking.

INGREDIENTS:
Cocoa powder for dusting pan
6 oz. bittersweet chocolate, chopped into small pieces
1 Tbsp. heavy cream
3 Tbsp. unsalted butter, cut into small cubes & softened
2 eggs
1 egg yolk
1/4 cup sugar
1 tsp. vanilla extract
1/8 tsp. salt
1 Tbsp. all-purpose flour
Freshly whipped cream or vanilla ice cream for serving

Position a rack in center of oven and preheat to 400*F.
Grease a 6-well mini-heart baking pan & dust with cocoa powder. (may use any pan or custard cups measuring ~ 1/3 cup when empty).

In a medium heatproof bowl, combine 2 oz. of chocolate & the cream.
Set the bowl over, but not touching, simmering water in a small saucepan & melt the chocolate, stirring occasionally, until the mixture is smooth and blended, 1-2 minutes.
Transfer the ganache to a small bowl & refrigerate until firm, about 20 minutes.
In another medium heatproof bowl, combine the remaining 4 oz. chocolate & the butter, set the bowl over the saucepan of simmering water & melt the chocolate, stirring constantly, until the mixture is smooth and blended, 2-3 minutes; remove from the heat and cool for 10 minutes.
In a medium bowl, combine the eggs, egg yolk, sugar, vanilla and salt.
Using an electric handheld mixer or a balloon whisk, beat until thick ribbons fall from the beaters or whisk and the mixture is nearly triple in volume, 5-6 minutes.

Sift the flour over the bowl and gently fold until just blended. Add the chocolate mixture and gently fold together until smooth and blended.
Divide the batter among the wells of the prepared pan. (I fill each well 2/3 full. There is enough batter to fill 8 wells....)
Remove the chocolate ganache from the refrigerator and form into 6 teaspoon-size balls.
Place 1 ball on top of each cake and press gently.
Bake until the cakes pull away from the sides of the wells and the tops are just firm, 9-11 minutes.
Transfer the pan to a wire rack and cool about 5 minutes.
Carefully invert the cakes onto the rack, transfer to individual dessert plates, and serve warm with freshly whipped cream or vanilla ice cream.
Serves 6.

1 Cake = 305 calories
1 Tbsp heavy cream = 50 calories


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