Ghirardelli® Individual Chocolate Lava Cakes

Name: Ghirardelli® Individual Chocolate Lava Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Centers; 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces; 1/4 cup heavy cream; Cakes; 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces; 1/2 cup (1 stick) unsalted butter, cut into pieces; 2 large whole eggs; 2 large egg yolks; 1/3 cup granulated white sugar; 1/2 teaspoon pure vanilla extract; 1/4 cup cake flour; Raspberries and whipped cream, for garnish

Servings: persons

Centers
2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/4 cup heavy cream
Cakes
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 cup (1 stick) unsalted butter, cut into pieces
2 large whole eggs
2 large egg yolks
1/3 cup granulated white sugar
1/2 teaspoon pure vanilla extract
1/4 cup cake flour
Raspberries and whipped cream, for garnish

1
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.
2
Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
3
Preheat the oven to 400u00b0F. Spray six 4-ounce ramekins or custard cups with cooking spray.
4
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.
5
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.
6
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.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Centers, 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces, 1/4 cup heavy cream, Cakes, and more.

Yes, Ghirardelli® Individual Chocolate Lava Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!