A warm dessert idea, these rich individual cakes feature flowing chocolate in every bite.
In advance, heat cream and Candy Melts in medium saucepan, whisking until chocolate is melted and smooth. Do not boil. Pour into bowl; refrigerate until firm.
Preheat oven to 350°F. Spray mini brioche pans with vegetable pan spray. In 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly, about 4-5 minutes. Remove saucepan from heat. Stir in flour, sugar and vanilla; stir in eggs, one at a time, until well mixed. Pour 2-3 tablespoons batter into each prepared pan; add 1 teaspoon filling and top with batter until pan is 2/3 full. Smooth batter to cover filling. Place pans on cookie sheet. Bake 15-17 minutes or until cake springs back when lightly touched. Cool 5 minutes. Loosen sides gently with spatula and turn out onto plates. Serve immediately.