Molten Rose Chocolate Cake

DIRECTIONS

1. To make the chocolate curls, combine chocolate and butter in a small heatproof bowl set over a small saucepan of barely simmering water. Stir constantly until melted.
2. Scrape melted chocolate onto a sheet pan and spread very thinly with an offset spatula. Place pan in freezer until chocolate is just firm, 10-15 minutes.
3. Use a metal spatula or bench scraper to scrape chocolate away from you–it should form curls as it comes off the sheet pan. If the chocolate starts to get too soft, return sheet pan to freezer for a couple minutes to firm it up again. Keep chocolate curls frozen until ready to serve.
4. In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, beat cream and sugar on medium speed until whipped to stiff peaks. Transfer to a small bowl, cover, and refrigerate until ready to serve.
5. For the cakes, in a small saucepan bring cream to a boil. Take pan off heat, add rose chocolate, and stir until chocolate is melted (if needed, briefly place pan back over low heat to melt any unmelted bits of chocolate). Scrape ganache into a small bowl, cover, and freeze until firm, about 1 hour.
6. Preheat oven to 425℉. Have ready four 6oz ramekins.
7. Rub 1 tablespoon softened butter over the insides of the ramekins. Pour ¼ cup sugar into ramekins, rotating them to coat the insides with sugar. Tap out any excess.
8. In a medium heatproof bowl set over a pan of barely simmering water, combine remaining 6 tablespoons butter and bittersweet chocolate. Stir constantly until melted.
9. In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment combine eggs, vanilla, and remaining ⅓ cup sugar. Beat on medium-high speed until very light and fluffy, about 5 minutes.
10. Use a silicone spatula to fold melted chocolate mixture into egg mixture until almost incorporated (there will still be yellowish streaks). Fold in flour and salt until fully combined.
11. Divide batter in half, then add half the batter to the buttered and sugared ramekins. Drop 1 tablespoon of the rose chocolate ganache into the center of each ramekin. Cover ganache with remaining batter. Set ramekins on a sheet pan to make them easier to move in and out of the oven.
12. Bake until cakes are set on top but still slightly jiggly in the center when the sheet pan is tapped, 12-15 minutes. Let cakes cool in ramekins for 5 minutes, then invert onto serving plates. Top each with a dollop of whipped cream and garnish with chocolate curls. Serve immediately.