Molten Chocolate Cakes with Coconut Cream

Directions

1. For coconut cream, pour coconut milk into a medium stainless-steel bowl. Sprinkle gelatin over the milk. Let stand for 5 minutes. Place the bowl of milk mixture in a large saucepan or Dutch oven that has about 3 inches of simmering water in the bottom. Heat over medium heat for 2 to 3 minutes or until gelatin is dissolved, stirring milk mixture frequently (the milk may look separated).
2. Carefully remove the bowl of milk mixture from the saucepan and place the bowl in a large bowl half-filled with ice. Add 1 tablespoon of the granulated sugar, the clear vanilla, and, if desired, coconut extract to the milk mixture. Beat mixture with an electric mixer on high speed about 8 minutes or until mixture is thickened and fluffy and stiff peaks form (tips stand straight). Set aside while making the cakes.
3. For cakes, preheat oven to 350 degrees F. Grease six 2 1/2-inch muffin cups. Set aside. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In another medium bowl whisk together egg whites, brown sugar, the remaining 2 tablespoons granulated sugar, the milk, oil, and vanilla. Add all at once to the flour mixture. Whisk until well combined. Spoon evenly into prepared muffin cups.
4. Bake about 9 minutes or until puffed, edges are firm, and centers look like batter. Meanwhile, in a small microwave-safe bowl combine chocolate chips and half-and-half. Microwave, uncovered, on 30 percent power (medium low) for 1 to 1 1/2 minutes or until chocolate is nearly melted, stirring once halfway through cooking. Let stand for 2 minutes. Stir until completely smooth.
5. Remove cakes from the oven. Use two forks to open centers of the cakes slightly. Spoon melted chocolate mixture evenly into centers of cakes (some of the melted chocolate will sit on top). Bake for 3 minutes more. Let stand in muffin cups on a wire rack for 5 minutes.
6. Use a thin knife to loosen cakes from edges of the cups. Use two spoons to carefully lift each cake out of the cup. Invert cakes onto dessert plates. Spoon the coconut cream mixture on top and sprinkle with toasted coconut. Serve immediately.