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Ghirardelli(R) Individual Chocolate Lava Cakes
November 21, 2009

now I must admit, I really improvised; I did not want to leave my house just to buy ingredients.... so, the texture was great, the taste, ok. BUT definitely was b/c of my substitutions: had no Ghirardelli choc, so used 45% cacao semi-sweet choc chips (365 brand) and had no heavy whipping cream, so used dry milk and made it very thick when adding the water (this mixture would not harden in the fridge, so stuck in the freezer for a few minutes, and turned out just ok). I subbed spelt flour with 1 T. of potato starch for the cake flour. The chocolate was way too sweet, so def. make sure you use the chocolate it calls for. Also, I baked it in regular cupcake tins (with liners) and baked for about 11 minutes (I had enough batter for 10 cupcakes). The consistancy of the "lava" did improve the longer I waited to eat it (about 10-15 minutes after it is removed from oven is perfect). And oh, if you are watching it bake, and the liquid in the middle starts to ooze out a little at the top, take out immediately, it was in there too long.