Ghirardelli® Individual Chocolate Lava Cakes

4.6
(185)

Break into these individual chocolate cakes to find a lusciously melted soft chocolate center inside.

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

Ingredients

Centers:

  • 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces

  • ¼ cup heavy cream

Cakes:

  • 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

  • cup granulated white sugar

  • ½ teaspoon pure vanilla extract

  • ¼ cup cake flour

  • 1 tablespoon Raspberries for garnish

  • 1 tablespoon Whipped cream for garnish

Directions

  1. 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.

  2. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.

  3. Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.

  4. 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.

  5. 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.

  6. 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 Facts (per serving)

424 Calories
33g Fat
32g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 424
% Daily Value *
Total Fat 33g 42%
Saturated Fat 20g 100%
Cholesterol 179mg 60%
Sodium 30mg 1%
Total Carbohydrate 32g 12%
Dietary Fiber 0g 1%
Total Sugars 22g
Protein 5g
Vitamin C 0mg 2%
Calcium 28mg 2%
Iron 1mg 5%
Potassium 48mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.