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Double Chocolate Brownie Mix
 Individual Molten Chocolate Cake
Filling:
2/3 cup Ghirardelli Semi-Sweet Chocolate Chips
1/3 cup whipping cream
Cake:
1/3 cup water
1/3 cup vegetable oil
1 egg
1, 20 oz package or 1 pouch Ghirardelli Double Chocolate
Brownie Mix
Preheat oven to 325°F. Prepare eight, 6 oz ramekins or oven-safe custard cups by lightly greasing or spraying with non-stick cooking spray. For Filling: Place chocolate chips in a bowl. Heat whipping cream just until low boil and pour over chocolate chips. Stir until chocolate chips have melted and mixture is smooth. Place in refrigerator until firm. For Cake: Blend water, oil and egg in medium bowl. Add Ghirardelli Double Chocolate Brownie Mix and stir until moistened. Divide half the batter evenly into 8 prepared ramekins (scant 1/4 cup batter per ramekin). Spoon rounded tablespoon filling gently over batter in each ramekin. Spoon remaining batter over filling. Bake 30-35 minutes. Dust with dusting of powdered sugar, a dollop of whipping cream or a scoop of vanilla ice cream and chocolate shavings, if desired. Serve warm.
Makes 8 servings.
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