Ghirardelli Individual Chocolate Lava Cakes Recipe 465 Food

CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• Heat oven to 425*F.
• Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. Be sure water is not touching the bottom of the bowl). Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir continuously to combine and set aside to cool a bit.
• With an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). Slowly add the chocolate and butter mixture to the egg mixture and combine.
• Add the cake flour and combine.
• Pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (Use and smear soft butter, all over the bottom and sides. It is VERY important to make sure that all areas are covered completely with butter). Fill to just below the rim. It is recommended to chill them at least 1 hour if planning to make them immediately. (But at this point, you can put the tins in the fridge for a week before baking).
• Bake in a 425*F degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle is still squishy. You do not want to over bake these cakes.
• Let the cakes set up for about 2 minutes and then un-mold onto a plate. Be careful not to rip the outer cake when turning over and placing on plates. Sprinkle with powdered sugar if desired. Serve immediately with vanilla ice cream, whipped cream or serve plain. YUM!

INDIVIDUAL CHOCOLATE LAVA CAKES BY GHIRARDELLI

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.

GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES

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.

INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• To make centers, melt 1/2 bar (2oz) 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°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) 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 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.