Chocolate lava cake with vanilla ganache montee and crunchy praline disc

Melt the dark chocolate, milk chocolate and butter slowly.

Beat the eggs with the sugar, add the chocolate-butter mixture, then the sifted flour.

Portion about three ounces per serving, in pastry or tart rings, and bake nine minutes, slightly past runny; double the baking time for a larger cake.

To make ahead, refrigerate the baked cakes and microwave a few seconds to serve.

For the ganache montee, infuse half the boiling heavy cream with vanilla, blend in the white chocolate, add gelatin and the remaining chilled cream; refrigerate overnight.

For the crunchy praline, mix melted milk chocolate, butter, praline and crushed cornflakes or feuilletine; spread in sheets a quarter inch thick, chill to set and cut discs smaller than the cake.

Whip the ganache montee to medium firm peaks, like a chantilly, and top the warm cake with a praline disc and the cream.