Ghirardelli Individual Chocolate Lava Cakes

Name: Ghirardelli Individual Chocolate Lava Cakes
Total time: 150
Yield: 6
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

Recipe by Ghirardelli from allrecipes.com

Dessert 3 Hr. 30 Mins.

Ingredients

6 servings

•

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

Instructions

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.