How to Make Ghirardelli® Individual Chocolate Lava Cakes - A Step-by-Step Guide

Indulge in the ultimate chocolatey dessert with this irresistible recipe for Ghirardelli® Individual Chocolate Lava Cakes. These rich and decadent mini cakes are the perfect way to satisfy your sweet tooth and impress your guests. Made with premium Ghirardelli® chocolate, these individual lava cakes are guaranteed to be a showstopper at any gathering or special occasion.

Imagine sinking your fork into a warm, moist chocolate cake, only to discover a gooey, molten chocolate center oozing o...

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Ingredients

  • 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
  • ¼ cup heavy cream
  • 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
  • ½ cup unsalted butter, cut into pieces
  • 2 large whole eggs
  • 2 large egg yolks
  • ⅓ cup granulated white sugar
  • ½ teaspoon pure vanilla extract
  • ¼ cup cake flour
  • 1 tablespoon Raspberries for garnish
  • 1 tablespoon Whipped cream for garnish

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 35 mins
  • Servings: 6
  • Yield: 6 cakes

  • To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend.
  • Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
  • Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.
  • To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
  • In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.
  • Nutrition

    424 cal.

    • Total Fat: 33g
    • Saturated Fat: 20g
    • Cholesterol: 179mg
    • Sodium: 30mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 0g
    • Total Sugars: 22g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 28mg
    • Iron: 1mg
    • Potassium: 48mg