Mocha Molten Chocolate Cake

a time beating until stiff shiny peaks form. 7 Fold one third of the cocoa mixture and onethird of the egg whites into the butter mixture. One half at a time gently fold remaining cocoa mixture and egg whites into mixture. 8 Spoon about 23 cup batter into each ramekin. Place heaping teaspoon Frozen Chocolate mixture on center of each batterfilled ramekin. Spoon about 14 cup of remaining batter over Frozen Chocolate making sure to cover completely. 9 Bake 15 to 20 minutes or until tops have started to crack. 10 While cakes are baking reheat remaining Frozen Chocolate and make Mocha Cream. 11 To serve carefully invert cake onto large dinner plate. Spoon Mocha Cream around base of cake dust with powdered sugar. Garnish as desired. Serve immediately with the warmed chocolate sauce. Frozen Chocolate Place chocolate chips and instant coffee in medium mixing bowl. Stir together cream and corn syrup in medium saucepan. Cook over medium heat stirring constantly with wooden spoon until mixture comes to a boil. Pour hot cream over chocolate let stand 30 seconds stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour chocolate mixture into shallow bowl or dish. Cool slightly. Freeze at least 3 to 4 hours mixture will not freeze completely. Mocha Cream Beat cream powdered sugar cocoa instant coffee and vanilla in small mixer bowl until cream starts to thicken but is still pourable. DO NOT OVERHEAT.