These mini chocolate cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor.

INGREDIENTS 

1 1/2 sticks butter, cut in small pieces
6 ounces baking chocolate
3 eggs
1 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon salt

DIRECTION 

In a double boiler, melt chocolate and butter, set aside. Spray six 6-ounce ramekins or muffin pan with cooking spray. In a large mixing bowl, whisk together eggs, sugar, cornstarch, vanilla and salt. Slowly stir the melted chocolate into the egg mixture until thoroughly combined. Pour the mixture evenly into the ramekins. Cover the ramekins and refrigerate for at least 2 hours or overnight. Preheat oven to 350 degrees F. Bake for 15 to 20 minutes. They will be done when the outside has risen slightly above the sides of the ramekins and the center is still soft. Unmold the cakes. Place each cake on a plate and serve with vanilla ice cream or a dollop of whipped cream. Makes 6 servings.