Ghirardelli® Individual Chocolate Lava Cakes

Ingredients

• Servings: 6
• centers:
• 2 ounces ghirardelli 60% cacao bittersweet chocolate baking bar, broken or chopped into 1-inch pieces
• 1/4 cup heavy cream
• cakes:
• 4 ounces ghirardelli 60% cacao bittersweet chocolate baking bar, broken or chopped into 1-inch pieces
• 1/2 cup unsalted butter, cut into pieces
• 2 large whole eggs
• 2 large egg yolks
• 1/3 cup granulated white sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup cake flour
• raspberries for garnish
• whipped cream for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 35 mins


• to make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. whisk gently to blend.
• refrigerate for about 2 hours, or until firm. with your hands, form into six balls; refrigerate until needed.
• preheat the oven to 400 degrees f. spray six 4-ounce ramekins or custard cups with cooking spray.
• to make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
• in a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. fold the melted chocolate mixture and flour into the egg mixture just until combined. spoon the cake batter into the ramekins. place a chocolate ball in the middle of each ramekin.
• bake for about 15 minutes, or until the cake is firm to the touch. remove from the oven and let sit for about 5 minutes. run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. garnish with raspberries and a dollop of whipped cream.