Mini Chocolate Lava Cakes (Molten Chocolate Cakes)

Melt butter, chocolate chips, and cream on the stove, careful to avoid scorching. When mixture is fully melted, remove from heat and allow to cool slightly while you prepare the pans (I used a a mini cake/ice cream bowl maker pan, but a muffin pan or ramekins should work too). Melt 1-2 tbs of butter and grease pan (I used a pastry brush) and then coat well with cocoa. When pan is ready, the chocolate mixture should have cooled slightly; now add the eggs, sugar and flour and stir. Pour into prepared pans. Refrigerate for at least 1 hour (up to a couple of days), then bake in a preheated oven at 450 degrees for about 10 minutes (baking time will vary based on your oven, pans, and cake size). Lava cakes are done when the edges look fully baked but the middle of the top still looks slightly gooey and the centers should be about the consistency of thick pudding (you can insert the tip of the knife if you want to check). Allow to cool for 5 minutes, then place a cookie sheet on top of the pan, and holding it together, flip it over so that when you remove the muffin pan, the lava cakes are now face down on the cookie sheet. You can flip them right side up again or leave them if you want, but be careful if you move them; they are fragile with their soft centers and one of mine caved in when I flipped it. If desired, serve with ice cream, whipped cream, or fresh berries. Best eaten fresh and warm:)