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Ghirardelli individual chocolate lava cakes Recipe

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This recipe for Ghirardelli individual chocolate lava cakes, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Center:
1/2 bar (2 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 c. heavy cream
Cake:
Nonstick cooking spray
1 bar (4 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
8 T. (1 stick) unsalted butter
2 whole eggs
2 egg yolks
1/3 c. sugar
1/2 tsp. vanilla extract
1/4 c. cake flour
raspberries and whipped cream for garnish

Directions:
Directions:
To make centers, melt chocolate 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. Spray six (4 oz.) ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With and 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 just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven 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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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