INDIVIDUAL CHOCOLATE LAVA CAKES BY GHIRARDELLI

Individual Chocolate Lava Cakes by Ghirardelli image

Provided by diner524

Time 35m

Yield 6 individual cakes, 6 serving(s)

Number Of Ingredients 9

2 ounces chocolate, baking bar Bittersweet (60% Cacao)
1/4 cup heavy cream
4 ounces chocolate, baking bar Bittersweet (60% Cacao)
8 tablespoons butter, unsalted
2 eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour

Steps:

Directions.
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) 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°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes 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 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.