Red Velvet Lava Cakes

Chocolate Filling:

1. In a small saucepan over low heat, melt the chocolate pieces and heavy cream, stirring, until the chocolate is melted and the mixture is smooth.
2. Pour into a small bowl and refrigerate for at least 2 hours.
3. Once chilled, divide the chocolate into four equal pieces and roll into a ball; set aside.

Lava Cakes:

1. Preheat oven to 425°F. Grease and flour 4 – 6 oz. ramekins; set aside on a baking sheet.
2. In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt; set aside.
3. In a medium bowl, whisk together the melted shortening, sugar, buttermilk, egg yolk, food coloring, vanilla and vinegar. Mix until well blended.
4. Add the flour mixture to the medium bowl and stir until all the flour is incorporated.
5. Divide the batter among the prepared ramekins.
6. Place a ball of chocolate in the center of each ramekin and gently press down. The chocolate may not be fully submerged.
7. Place the baking sheet of ramekins in the oven and bake for 18 minutes or until the center of the cakes springs back when lightly touched.
8. Remove from the oven and run a knife around the edges of the ramekins.
9. Invert the cakes onto plates, dust with powdered sugar and serve immediately with a dollop of the whipped topping.

Whipped Topping:

1. In a medium bowl, blend the cream cheese, powdered sugar and vanilla until smooth.
2. Add the heavy cream and whip on medium speed until soft peaks are formed.
3. Store in the refrigerator until ready to use. Can be made a couple of days in advance.