1.Heat oven to 350º. Generously grease four 6-ounce custard cups or soufflé dishes.
2.Stir together flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl. Add water, oil,
vinegar and vanilla. Beat with a fork just until all dry ingredients have been moistened. Divide among
greased custard cups.
3.Bake cakes 18 to 20 minutes or until centers spring back when gently pressed. Meanwhile, combine
chocolate chips and cream in a microwavable cup. Microwave 30 seconds at a time until chips are melted;
4.To serve, unmold cakes onto heatproof dessert plate. Top each with 1/4 of chocolate and cream mixture
and serve. Refrigerate any leftovers; rewarm gently.
Source: Diana Baker Woodall