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Ghirardelli Individual Chocolate Lava Cakes
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
150 minutes
Decadent lava cakes with gooey dark chocolate truffle centers.
Ingredients:
  • 1.5 (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided
  • 0.25 cup heavy cream
  • Cooking spray
  • 1 stick unsalted butter
  • 3 eggs
  • 3 egg yolks
  • 0.5 teaspoon vanilla extract
  • 0.25 cup cake flour
  • Fresh raspberries
  • Whipped cream, or to taste
Instructions:
  • Make the centers by melting 2 ounces of chocolate (1/2 a baking bar) and cream together in a double boiler. Gently whisk to blend, then chill in the refrigerator for about 2 hours until firm.
  • Shape the mixture into 6 evenly-sized balls and chill in the refrigerator until ready to use.
  • Preheat oven to 400°F for the cake.
  • Coat six 4-ounce ramekins or custard cups with cooking spray.
  • Melt 4 ounces of chocolate (1 baking bar) and butter in a double boiler, gently whisk until blended.
  • Using an electric mixer, beat eggs, yolks, sugar, and vanilla on high speed for about 5 minutes until thick and light. Gently fold in melted chocolate mixture and flour until just combined.
  • Divide cake batter evenly among ramekins and gently nestle a chocolate ball into the center of each.
  • Bake for around 15 minutes until cakes are firm to the touch. Allow to cool for approximately 5 minutes.
  • Use a small, sharp knife to gently release the dessert from the ramekin. Flip onto a plate, remove the ramekin, and top with raspberries and a dollop of whipped cream for a beautiful presentation.

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