Ghirardelli Individual Chocolate Lava Cakes Recipes

Steps:

• Directions.
• 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.
• To make cake, heat oven to 400°F 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.
• 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.

Steps:

• To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed. To make cake, heat oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt chocolate 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 cholcolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. 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. Check out www.ghirardelli.com

Steps:

• Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
• In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
• In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
• In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
• Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
• Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
• Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

Steps:

• 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.
• Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
• Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.
• 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.
• 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.
• 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.