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 calories
carbohydrate: 32.4 g
cholesterol: 250.4 mg
fat: 34.5 g
fiber: 0.4 g
protein: 6.7 g
saturatedFat: 20.3 g
servingSize: -
sodium: 46.3 mg
sugar: 22.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Form into 6 balls, refrigerate until needed.

  3. To make cake, heat oven to 400 degrees F.

  4. Spray six 4-ounce ramekins or custard cups with cooking spray.

  5. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler, whisk gently to blend.

  6. 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.

  7. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

  8. Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.

  9. 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.

Recipe Yield

6 cakes

Recipe Note

A special occasion deserves a special dessert. This lava cake oozes with rich indulgent chocolate that will surely impress your guests.

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