Filling:

2/3 cup of chocolate chips

1/3 cup pareve whipping cream

Cake:

1 pouch of any kind of chocolate brownie mix (Duncan Hines or Ghiradelli)

1/3 cup water

1/3 cup vegetable oil

1 egg

Preheat oven to 325. Grease eight 6 oz. ramekins or cupcake tins by lightly greasing with non-stick cooking spray.

For filling: Place chocolate chips in small bowl.  Heat whipping cream just until boiling and pour over chocolate chips. Stir until chips have melted and mixture is smooth. Place in refrigerator until firm.

For cake: In medium bowl stir together brownie mix, water, oil and egg until blended. Divide half of the batter evenly into the greased tins  (1/4 cup batter per tin). Then spoon rounded tablespoon of filling gently over batter. Spoon remaining batter over filling. Bake 30 -35 minutes. Optional: Dust with powdered sugar, a dollop of whipped cream and chocolate shavings.

Serve warm. Individual cakes pop out of tins as soon as you turn them over if they are well greased.

By Nina Glick