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Ghirardelli(R) Individual Chocolate Lava Cakes
December 15, 2010

I also found this recipe in Good Housekeeping a few years ago. They are so easy and come out right every time. The other recipes that do not have the center can be very tricky to get done just right--basically they are an undercooked cake--this one is not. When I make chocolate ganache for cake or cupcakes, I make a little extra, then scoop it into balls and store them in the freezer. That way they are always ready when I want to make these lava cakes! It's really too messy to roll them in your warm hands, so I use a spoon (a melon baller would work too). Sometimes I mix in a little frambois to flavor the center. A raspberry coulie squirted or dabbled on the plate with the fresh raspberries and a sprig of mint (served on a white plate of course) makes a gorgeous presentation. I do not use the whipped cream because it leaves a heavy taste in the mouth. These cakes are very, very easily reheated in the microwave (in the cups) for just a few seconds. They come out like freshly baked.