Ghirardelli Individual Soft Center Cakes Recipes

Steps:

• 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 degrees 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 until just combined.
• Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes, or until cakes are firm to the touch. Let cool 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:

• Melt butter and chocolate in double boiler (if in regular pot, set burner on 2) whip eggs, yolks, sugar and vanilla with a mixer for 10 minutes on high speed fold melted chocolate and butter into egg mixture (stir in by hand, not with mixer) fold in flour until just combined butter and sugar four 6 oz ramekins, then spoon in mixture bake at 450 for 9-10 min. The center will be quite soft but the top and sides will be set let sit out of the oven for about 5 minutes, then unmold onto a plate serve with a few raspberries and a dollop of whipped cream.

Steps:

• Preheat the oven to 450 degrees F. Butter four 6-ounce ramekins and dust with sugar.
• Melt the butter and chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
• In a large bowl, whip the whole eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for about 10 minutes. Fold in the melted chocolate mixture. Fold in the flour just until combined. Spoon the mixture into the prepared ramekins.
• Bake for 9 to 10 minutes, until the top and sides are set. The center will be quite soft. Remove from the oven and let sit for about 5 minutes, then unmold each ramekin onto a dessert plate. Serve with a few raspberries and a dollop of whipped cream.

Steps:

• Preheat the oven to 450 degrees F. Butter four 6-ounce ramekins and dust with sugar.
• Melt the butter and chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
• In a large bowl, whip the whole eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for about 10 minutes. Fold in the melted chocolate mixture. Fold in the flour just until combined. Spoon the mixture into the prepared ramekins.
• Bake for 9 to 10 minutes, until the top and sides are set. The center will be quite soft. Remove from the oven and let sit for about 5 minutes, then unmold each ramekin onto a dessert plate. Serve with a few raspberries and a dollop of whipped cream.

Steps:

• Preheat oven to 450. Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar and vanilla in mixer for about 10 minutes on high speed. Fold melted chocolate and butter into egg mixture. Fold in flour until just combined. Butter and sugar 4 6-oz ramekins, then spoon mixture into ramekins. Bake for 9-10 minutes. The center will be soft but the sides and top will be set. Let sit out of the oven for about 5 minutes, then unmold onto plate.

Steps:

• - Melt butter & chocolate in double boiler. - Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. - Fold melted chocolate & butter into egg mixture. - Fold in flour until just combined. - Butter and sugar 4 6-oz ramekins, then spoon mixture into ramekins. - Bake at 450 degrees for about 9-10 minutes. The center will be quite soft but the top and sides will be set. - Let sit out of the oven for about 5 minutes, then unmold onto a plate. - Serve with a few raspberries and a dollop of whipped cream.