Volcano Cakes

1. For the filling, in a small heavy saucepan, combine 3/4 cup of chocolate chips and cream. Cook and stir over low heat until chocolate melts. Remove pan from heat. Cool, stirring occasionally. Cover and chill about 45 minutes or until firm. (I do this in microwave: put chocolate chips and cream in a glass bowl, put it in the microwave for one minute on high, stir till smooth. Then chill.)

2. Meanwhile, in a medium heavy saucepan (or microwave, as above), cook and stir the remaining 1 cup chocolate pieces and butter over low heat until melted. Remove from heat; cool.

3. Form chilled filling into 8 equal-sized balls; set aside. Lightly grease and flour (or spray with pan spray) eight 3/4-cup soufflé dishes or six 6-ounce custard cups. Place dishes or cups in a 15x10x1-inch baking pan; set aside.

4. In a mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 5 minutes or until lemon-colored. Beat in cooled chocolate/butter mixture on medium speed. Sift flour and cocoa powder over the mixture; beat on low speed just until combined. Spoon 1/3 cup batter into dishes. Place 1 ball of filling into each dish of batter. Spoon remaining batter into dishes, on top of the filling. (So you’re enclosing the lava in the cake batter, covering it, hopefully. Got it?)

5. Bake in a 400-degree oven for about 13 minutes or until cakes feel firm at the edges. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from the sides of the dishes. Invert onto dessert plates.

If desired, dust with powdered sugar and garnish with raspberries. Serve immediately.