Mocha Molten Cakes

Have a rimmed baking sheet ready.

Microwave chocolate chips and cream in a small bowl, stirring at 30-second intervals, until melted and smooth. Refrigerate 15 minutes, or until firm as soft pudding.

Drop level measuring tablespoons on a foil-lined flat plate (you should have 6 disks). Freeze at least 30 minutes until firm.

Heat oven to 425ºF. Coat six 6-oz custard cups or ramekins with nonstick spray. Place on the baking sheet.

Dissolve coffee in 2 Tbsp warm water. Combine brownie mix (reserve fudge syrup packet), eggs, oil and coffee mixture in a large bowl. Stir, as brownie mix package directs, until well blended. Divide evenly among prepared cups (slightly rounded 1/3 cup in each).

Bake 8 minutes, or until sides are set but centers are still soft. Push a frozen chocolate disk into middle but not to bottom of each cake (batter doesn’t have to cover disk). Bake 8 minutes more until cakes have risen. Cool on pan on a wire rack 5 minutes.

Place syrup packet in a small bowl of hot water. Run a thin knife around cakes to loosen. Invert on serving plates. Snip off one end of syrup packet; drizzle syrup on cakes and plates as shown.