1. to make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2oz of chocolate with the cream. whisk gently to blend.

2. Refrigerate for about 2 Hrs, or until firm. with your hands, form in to six balls; refrigerate until needed.

preheat to 400°F. spray six 4oz custard cups with cooking spray.

To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4oz of chocolate and the butter, stirring occasionally until smooth.

5. in a LG bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5mins. or until thick and light. fold the melted chocolate mixture and flour into the egg mixture just until combined. spoon the cake batter into custard cups . place a chocolate ball in the middle of each custard cup.

bake for about 15 mins. or until the cake is firm to the touch. remove from the oven and let sit for about 5mins. run a small, sharp knife around the inside of each custard cup, place an upside down plate on top, invert, and remove the custard cup.