GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES image

Yield 6

Number Of Ingredients 11

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Center:
1/2 bar (2 oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 c heavy cream
Cake:
1 bar (4 oz) 60 % Cacao Bittersweet Chocolate Baking Bar
8 T butter
2 whole eggs
2 egg yolks
1/3 c sugar
1/2 t vanilla
1/4 c cake flour

Steps:

To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed. To make cake, heat oven to 400. Spray six 1-oz ramekins or custard cups with cooking spray. melt chocolate and butter in double boiler; whisk gently to blend. with an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 mins or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 mins or until cake is firm to the touch. Let is sit our of oven for about 5 mins. Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert and remove ramekin. Garnish with whipped cream and raspberries.