Image for Individual Chocolate Lava Cakes from Ghirardelli
+ / - Hover over image to Zoom
Other Views

    Individual Chocolate Lava Cakes

      Servings:   8 Cakes


      Lava:7/8 (3.5 oz) 60%Cacao Bittersweet Chocolate Baking Bars
      Pinch Salt
      1/4 cup Milk
      3 tablespoons unsalted butter

      2 bars (8 oz) 60%Cacao Bittersweet Chocolate Baking Bars
      6 Tpsp. Unsalted butter, cut into chunks
      1/4 tsp. Salt
      3 Tbsp. Ghirardelli Unsweetened Cocoa Powder
      2 tablespoons all-purpose flour

      3 large eggs, separated, at room temperature
      3 large egg whites, at room temperature
      1/2 teaspoon cream of tartar (or 1 1/2 teaspoons white vinegar)
      1/3 cup sugar
      Powdered sugar for sprinkling (optional)

    1. To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend.

    2. Refrigerate about 2 hours or until firm.

    3. Form into 6 balls; refrigerate until needed.

    4. To make cake, heat oven to 400°F.

    5. Spray six 4-ounce ramekins or custard cups with cooking spray.

    6. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.

    7. 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.

    8. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

    9. Bake about 15 minutes or until cake is firm to the touch.

    10. Let it sit out of the oven for about 5 minutes.

    11. 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.