Ghirardelli Individual Chocolate Lava Cakes recipe
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Ingredients
- 1 ½ (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided ¼ cup heavy cream Cooking spray 1 stick unsalted butter 3 eggs 3 egg yolks ⅓ cup white sugar ½ teaspoon vanilla extract ¼ cup cake flour Fresh raspberries Whipped cream, or to taste
Nutrition Info
- 447.4 caloriescarbohydrate: 32.4 gcholesterol: 250.4 mgfat: 34.5 gfiber: 0.4 gprotein: 6.7 gsaturatedFat: 20.3 gservingSize: -sodium: 46.3 mgsugar: 22.3 gtransFat: : -unsaturatedFat: : -
Directions Ghirardelli Individual Chocolate Lava Cakes
Directions
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To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
Form into 6 balls, refrigerate until needed.
To make cake, heat oven to 400 degrees F.
Spray six 4-ounce ramekins or custard cups with cooking spray.
Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler, whisk gently to blend.
With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.