Molten Chocolate Cakes with Whipped Vanilla Mascarpone

Ingredients

for the cakes:

• butter or nonstick cooking spray, for greasing
• 8 ounces dark chocolate, chopped
• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 3 egg yolks
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 tablespoons strong brewed coffee, at room temperature
• 4 squares semi-sweet or milk chocolate, or 1/4 cup chocolate chips

for the mascarpone:

• 1 1/2 cups heavy cream
• 4 ounces mascarpone cheese
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons confectioners' sugar
• unsweetened cocoa powder, for dusting

Instructions

1. Preheat the oven to 375 F with a rack in the center. Grease four 8 ounce ramekins with butter or cooking spray.
2. In a small saucepan, melt the chocolate and butter over low heat, stirring often, until well combined and smooth, about 5 minutes.
3. In a medium bowl, whisk together the eggs, egg yolks, vanilla, sugar, and flour until combined. Stir in the melted chocolate mixture. Divide the batter evenly among the prepared ramekins. Stick 1 square of chocolate into the center of each ramekin and gently push it into the batter.
4. Place the ramekins on a baking sheet. Spoon 1 tablespoon of the coffee over each cake. Bake for 18-20 minutes, or until the sides of the cake are set but the center is still slightly loose. Let the cakes cool in the ramekins for 1 minute, then run a thin knife around the sides and invert them onto plates. Remove the ramekins.
5. Meanwhile, make the whipped mascarpone. In a large bowl using a handheld mixer, whip the cream and mascarpone together until they hold soft peaks, about 5 minutes. Stir in the vanilla and confectioners' sugar. Taste and add more 1 tablespoon of the confectioners' sugar if you like a sweeter cream, but keep in mind that the cakes are sweet, so the cream doesn't need to be overly sweet.
6. Dollop each cake with a spoonful of whipped mascarpone and then dust with cocoa powder. Serve immediately.