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    You are in: Home / Recipes / Individual Chocolate Lava Cakes by Ghirardelli Recipe
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    Individual Chocolate Lava Cakes by Ghirardelli

    Individual Chocolate Lava Cakes by Ghirardelli. Photo by Roxanne J.R.

    1/1 Photo of Individual Chocolate Lava Cakes by Ghirardelli

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    diner524's Note:

    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!!

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    Ingredients:

    Serves: 6

    Yield:

    individ ...

    Units: US | Metric

    Cake

    Directions:

    1. 1
      Directions.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on March 27, 2010

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2010

      55

      I've made these before from a package deal by Ghirardelli, but it's so nice to get in there & do it from scratch as with this recipe! Used the ingredients as listed, but another time I might either sweeten up the chocolate a little, or as Roxanne did, simply use a sweeter chocolate! Sweet or not so sweet, it's a wonderful fix for the chocoholic in me & mine! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe}

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2010

      55

      This is the first time I've made/eaten a lava cake and oh my gosh! This is so good! I did make one major change to this recipe though, I used all semi-sweet chocolate because I have a big sweet tooth and bittersweet just wouldn't have done it for me. This came out so perfect. For the center, I lined a mini muffin tin and put the ganache in the individual cups. I simply needed to remove the liners from the hardened middle and put it in batter. Saved the mess of rolling into balls (and probably made a bigger chocolate center - but I'm not complaining!) I simply garnished this with a sprinkle of powdered sugar and raspberry preserves, it was perfect. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Individual Chocolate Lava Cakes by Ghirardelli

    Serving Size: 1 (96 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 417.5
     
    Calories from Fat 332
    79%
    Total Fat 36.9 g
    56%
    Saturated Fat 22.1 g
    110%
    Cholesterol 187.7 mg
    62%
    Sodium 145.5 mg
    6%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 4.8 g
    19%
    Sugars 11.5 g
    46%
    Protein 7.4 g
    14%

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