These Ghirardelli individual chocolate lava cakes feature a rich, indulgent dark chocolate truffle center that oozes and stays molten when baked.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
447 Calories
Recipe Instructions
Step 1
Place 2 ounces chocolate (1/2 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.
Step 2
Form chilled chocolate mixture into 6 balls; refrigerate until needed.
Step 3
Preheat the oven to 400 degrees F (205 degrees C). Coat six 4-ounce ramekins or custard cups with cooking spray.
Step 4
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.
Step 5
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.
Step 6
Spoon batter into ramekins. Place 1 chocolate ball in center of each ramekin.
Step 7
Bake in the preheated oven until cakes are firm to the touch, about 15 minutes. Cool about 5 minutes.
Step 8
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.
