BA's Best Molten Chocolate Cake

Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least 1 hour.

Preheat oven to 425°. Coat ramekins with butter and sprinkle with demerara sugar, tapping out excess.

Combine 6 Tbsp. butter and remaining 5 oz. chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted (you can also do this step in the microwave).

Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until light and tripled in volume, about 4 minutes. Beat in vanilla.

Gently fold melted chocolate into egg mixture until incorporated. Fold in flour and salt until smooth.

Divide half of batter among prepared ramekins (about ⅓ cup each). Place 1 mounded Tbsp. ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins.

Bake until tops are firm but cakes wobble slightly when jiggled, 13–15 minutes. Let cool 30 seconds before inverting onto small plates. Serve immediately.

Do Ahead: Ganache can be made 1 week ahead. Tightly wrap and keep chilled. Cakes can be assembled 1 week ahead. Tightly wrap with plastic in ramekins and freeze. Let sit at room temperature 1 hour before baking.