Chocolate Lava Cakes

Chocolate lava filling:
3 ounces bittersweet chocolate, finely chopped or semisweet chocolate
6 tablespoons whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla

Cakes:
8 ounces bittersweet chocolate, finely chopped
1/4 cup hot coffee or water
1 1/2 teaspoons vanilla
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter; softened
1/2 cup sugar
3 large eggs; separated

Topping:
Cocoa powder for the tops
Ice cream or custard sauce for serving

These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They're best served just out of the oven. For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic. Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month. For the cakes, place rack in center of oven and heat to 425 degrees.