Individual Chocolate Lava Cakes by Ghirardelli

- Ready In:
- 35mins
- Serves:
- Yields:
- Units:
Nutrition Information
4
People talking
ingredients
- 2 ounces chocolate, baking bar Bittersweet (60% Cacao)
- 1⁄4 cup heavy cream
-
Cake
- 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
- Directions.
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
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}
-
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!
see 1 more