Ingredients
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2
-
1/4
-
-
4
-
8
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2
-
2
-
1/3
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1/2
-
1/4
-
-
-
-
-
Directions
Individual Chocolate Lava Cakes by Ghirardelli, I just received my first KitchenAid stand mixer and this recipe was included in their recipes I love the idea of making a chilled chocolate ball that is added to the batter in order to obtain that gooey yummy center It says to garnish with raspberries and whipped cream, but I know we like to serve it with vanilla ice cream!!, where does it show the points for the cho cake, I made these last night and they were inhaled by all used semi-sweet chocolate chips for the ganache, and a 3 5 oz bittersweet baking bar along with a handful of chocolate chips for the cake batter YUM!!!
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Steps
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1
Done
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Directions. |
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2
Done
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to Make Centers, Melt 2 Ounces of Chocolate (1/2 a Baking Bar) and Cream in Double Boiler. Whisk Gently to Blend. Refrigerate About 2 Hours or Until Firm. Form Into 6 Balls; Refrigerate Until Needed. |
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3
Done
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to Make Cake, Heat Oven to 400f Spray Six 4-Ounce Ramekins or Custard Cups With Cooking Spray. Melt 4 Ounces of Chocolate (1 Baking Bar) and Butter in Double Boiler; Whisk Gently to Blend. 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. Spoon Cake Batter Into Ramekins. Place a Chocolate Ball in the Middle of Each Ramekin. |
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4
Done
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Bake About 15 Minutes or Until Cake Is Firm to the Touch. Let It Sit Out of the Oven For About 5 Minutes. 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. |
