This recipe for Ghirardelli individual chocolate lava cakes features rich, indulgent dark chocolate truffle centers that ooze and stays molten when baked.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
447 Calories
Recipe Instructions
Step 1
Form chilled chocolate mixture into 6 balls; refrigerate until needed.
Step 2
Preheat the oven to 400 degrees F (205 degrees C). Coat six 4-ounce ramekins or custard cups with cooking spray.
Step 3
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 4
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 5
Spoon batter into ramekins. Place 1 chocolate ball in center of each ramekin.
Step 6
Bake in the preheated oven until cakes are firm to the touch, about 15 minutes. Cool about 5 minutes.
Step 7
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.
Step 8
Place 2 ounces chocolate (½ 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.
