Wednesday, March 24, 2010

Individual Chocolate Lava Cakes

My brand-spankin' new Kitchen Aid Artisan Mixer (soooo pretty!) came with the standard nifty accessories, including a book of instructions and recipes in English, French, and Spanish.  Perusing the English recipe section, I came across one for Individual Chocolate Lava Cakes.  It uses Ghiradelli chocolate and combines cake batter with a chocolate ganache filling.  I think you'll find it not only interesting, but delicious!


Chocolate Ganache Centers
1/2 bar (2 ounces) Ghiradelli 60% Cacao Bittersweet Chocolate Baking Bar
1/2 cup heavy cream

Nonstick Cooking Spray
1 bar (4 ounces) Ghiradellie 60% Cacao Bittersweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter
2 eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1/3 cup cake flour (AP will do)
Raspberries and whipped cream for garnish

To make chocolate centers:  Melt 1/2 Ghiradelli Chocolate Baking Bar and cream in double boiler.  Whisk gently to blend.  Refrigerate about 2 hours or until firm.  Roll into 6 equal balls; refrigerate until needed.

To make cake batter:  Spray 6 4-ounce ramekins or custard cups with cooking spray.  Melt remaining Ghiradelli chocolate and butter in double boiler; whisk gently to blend. 

Place eggs, egg yolks, sugar, and vanilla in bowl.  Mix with whip attachment (or your mixer's regular beaters) and beat until thick and light, about 5 minutes.  Fold melted chocolate mixture and flour into egg mixture by  hand just until combined.  Divide among prepared ramekins.  Place 1 chocolate center in middle of each ramekin.  Bake about 15 minutes or until cake is firm to the touch.  Let sit out of oven for about 5 minutes.  Run a small, sharp kinfe around inside of each ramkekin.  Place a plate on top; invert and remove ramekin.  Garnish with raspberries and whipped cream. 

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