Individual Chocolate-Amaretto Lava Cakes

1. 1

   For cake centers, in a double boiler, melt 1/3 cup of the Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips and 1/4 cup cream over low heat. Remove from heat. Whisk gently to blend. Stir in 1 tablespoon of the amaretto. Freeze for 1 hour or until firm. Form into 6 balls; refrigerate until needed.

2. 2

   For the cake, preheat oven to 400u00b0F. Spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside. In a double boiler, melt the remaining 2/3 cup Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat. Remove from heat. Whisk gently to blend. Stir in remaining 2 tablespoons amaretto; set aside.

3. 3

   In a large bowl, beat eggs, egg yolks and sugar with an electric mixer on high speed for 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into prepared ramekins. Gently press a chocolate ball into center of cake batter in each ramekin.

4. 4

   Bake for 15 minutes or until cake is firm to the touch. Let ramekins stand on a wire rack for 5 minutes. Run a small, sharp knife around inside of each ramekin. One at a time, place a small plate on top of each ramekin, invert and remove ramekin. If desired, top each cake with a dollop of whipped cream and chopped toasted almonds*.

5. 5

   Recipe Tips

6. 6

   To toast almonds, preheat oven to 350u00b0F. Spread almonds in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking pan once or twice.

* Per serving · 4 servings · Values may vary.

No additional tips available.