In a microwave-safe bowl add chocolate and butter. Microwave 1 minute. Stop, stir. If not completely melted, microwave in 10-second intervals stirring after each. Whisk gently to blend.
Refrigerate for about 2 hours or until firm; this cools faster if poured into another (not hot) shallow container. Once firm, divide into six portions and quickly roll into balls. Refrigerate until ready to use. May be frozen.
Preheat oven to 400 degrees. Spray or grease six 4 ounce ramekins or custard cups.
Melt the chocolate designated for the cakes with the butter in the microwave for 1 minute. Stop and stir, place back into the microwave if needed for very short periods, about 10 seconds each, stirring after each. Heat only until melted, then stir until smooth. Set aside to cool.
Using an electric or stand mixer, whisk the eggs, yolks, sugar, and vanilla on high speed for about five minutes until thick and lightened in color. Mixture should form thick ribbons when allowed to fall from beaters. By hand, fold in the flour and melted chocolate. Spoon into prepared ramekins.
Place a chocolate ball in the center of each cake. If the ramekins are a bit wider than tall, the chocolate ball may be gently flattened a bit. Some of the cake mixture may need to be nudged over the top of the chocolate ball.
Place ramekins on a baking sheet and bake for 12 to 15 minutes until the cake is firm to the touch in the center. Remove and allow to sit for about five minutes.
To unmold, run a knife around the edges of the ramekins, place an inverted plate on the top of the ramekin and turn over. Cake should fall out onto the plate. Serve immediately.
Garnish with Whipped Cream.
Keywords: Cake, Chocolate, Cream, Desserts, Ghiradelli