Recipe by diner524
I just received my first KitchenAid stand mixer and this recipe was included in their recipes. I love the idea of making a chilled chocolate ball that is added to the batter in order to obtain that gooey yummy center. It says to garnish with raspberries and whipped cream, but I know we like to serve it with vanilla ice cream!!
Top Review by Honey Bee T
I made these last night and they were inhaled by all. I used semi-sweet chocolate chips for the ganache, and a 3.5 oz. bittersweet baking bar along with a handful of chocolate chips for the cake batter. YUM!!!
- 2 ounces chocolate, baking bar Bittersweet (60% Cacao)
- 1⁄4 cup heavy cream
- 4 ounces chocolate, baking bar Bittersweet (60% Cacao)
- 8 tablespoons butter, unsalted
- 2 eggs
- 2 egg yolks
- 1⁄3 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup cake flour
Directions See How It's Made
- 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°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 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.