Ghirardelli Individual Chocolate Lava Cakes
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
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Instructions
- Place 2 ounces chocolate (½ baking bar) and cream in the top of a double boiler over simmering water. Stir gently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted; gently whisk to combine. Refrigerate until firm, about 2 hours.
- Form chilled chocolate mixture into 6 balls; refrigerate until needed.
- Preheat the oven to 400 degrees F (205 degrees C). Coat six 4-ounce ramekins or custard cups with cooking spray.
- Place remaining 4 ounces chocolate (1 baking bar) and butter in the top of a double boiler over simmering water. Stir gently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted; gently whisk to combine.
- Beat eggs, egg yolks, sugar, and vanilla in a bowl with an electric mixer on high speed until thick and light, about 5 minutes. Fold melted chocolate-butter mixture and flour into egg mixture until just combined.
- Spoon batter into ramekins. Place 1 chocolate ball in center of each ramekin.
- Bake in the preheated oven until cakes are firm to the touch, about 15 minutes. Cool about 5 minutes.
- Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert to release cake onto the plate, and remove ramekin. Garnish cakes with raspberries and a dollop of whipped cream.
Source
Original recipe: View Original