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Chocolate Lava Cakes

Also known as molten chocolate cake, is a decadent dessert known for its rich, chocolaty center that oozes out when you cut into it creating a visually stunning experience. Top with a dusting of confectioners’ sugar, a scoop of vanilla ice cream, or a dollop of whipped cream and fresh berries to compliment the rich chocolate flavors and textures. Enjoy!
Course: Dessert
Cuisine: American, French
Servings: 6 individual cakes

Ingredients

CHOCOLATE FILLING:

  • 1/2 bar (2 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate baking bar chopped into 1-inch pieces
  • 1/4 c. heavy cream

CHOCOLATE CAKE:

  • 1 bar (4 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate baking bar chopped into 1-inch pieces
  • 1/2 c. unsalted butter cut into pieces
  • 2 lg. whole eggs
  • 2 lg. egg yolks
  • 1/3 c. granulated sugar
  • 1/2 tsp. vanilla extract
  • 1/4 c. cake flour

TOPPINGS: (your choice)

  • Confectioners' sugar for dusting
  • Vanilla ice cream for serving
  • Whipped cream for serving
  • Fresh raspberries for garnish

Instructions

  • CHOCOLATE FILLING: Melt 2 oz. chocolate with heavy cream in a double boiler over simmering water. Whisk gently to blend. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls, refrigerate until needed.
  • CHOCOLATE CAKE: Preheat the oven to 400 degrees. Spray six 4-ounce ramekins or custard cups with cooking spray.
  • Melt 4 ounces of chocolate and butter in a double boiler over simmering water, whisk gently to blend.
  • In a large bowl, with an electric mixer, beat 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.
  • Bake cakes for about 15 minutes or until 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 a plate on top, invert, and remove the ramekin.
  • Garnish the cakes with your choice of toppings.