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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 I n E v e r y B i t e .

/■ * I I I

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I“ I I I

G H IR AR D ELLI.

"

HOCOLAT E

GHIRARDELLI® INDIVIDUAL

CHOCOLATE LAVA CAKES

Yield -

6

servings

Center: l h

bar (2 oz) 6 0 % Cacao

Bittersweet Chocolate Baking Bar

:A cup heavy cream

Cake:

Nonstick cooking spray

1 bar (4 oz) 6 0 % Cacao Bittersweet

Chocolate Baking Bar

8

Tbsp. (1 stick) unsalted butter

2

whole eggs

2

egg yolks

V

3

cup sugar

V

2

tsp. vanilla extract

cup cake flour

Raspberries and whipped cream for garnish

To make centers, melt 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 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.

Moments of Timeless Pleasure.8

Visit your local grocery store for a complete range of delectable Ghirardelli baking chips, bars and cocoa, www.ghirardelli.com