Ghirardelli Individual Chocolate Lava Cakes

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

Ingredients

• 3 eggs
• 3 egg yolks
• cooking spray
• 1 stick unsalted butter
• Fresh raspberries
• Whipped cream, or to taste
• 0.5 teaspoon vanilla extract
• 0.33333334326744 cup white sugar
• 0.25 cup heavy cream
• 0.25 cup cake flour
• 1.5 (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided

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.