6
o
%
C
acao
.
i o o
%
I
m pressive
.
B
a k e
w i t h
o u r
d e e p
,
i n t e n s e
c h o c o l a t e
f o r
p u r e
p l e a s u r e
in
e v e r y
b i t e
.
GHIRARDE.LLI® INDIVIDUAL
CHOCOLATE LAVA CAKES
Yield - 6 servings
Center:
!6 bar
(2
oz)
60
% Cacao Bittersweet
Chocolate Baking Bar
Va
cup heavy cream
Cake-.
Nonstick cooking spray
1
bar
(4
oz)
60
% Cacao Bittersweet
Chocolate Baking Bar
8 Tbsp.
(1
slick) uncalled bailor
2 whole eggs
2
egg yolks
]h
cup sugar
l/2 Isp. vanilla oxlracl
1/
a
cup cake flour
Raspberries and whipped cream for garnish
lo
make centers, melt chocolate and
cream iri 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 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. Told 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 lb minutes or until cake is
firm lo the touch. Let it sit out ol the oven lor
about b minutes. Run a small, stiarp knife
around inside of each ramekin, place a plate
on top. invert and remove ramekin. Garnish with
raspberries and a dollop of whipped cream.
Moments O f T imeless P l ea su r e '
www.ghirardelli.com
