Wednesday, March 24, 2010
Individual Chocolate Lava Cakes
INDIVIDUAL CHOCOLATE LAVA CAKES
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 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.
Photo and recipe credit: http://images.google.com/imgres?imgurl=http://www.ghirardelli.com/images/recipes/recipe_image_1085.jpg&imgrefurl=http://www.ghirardelli.com/bake/recipe.aspx%3Fid%3D1085&usg=__t9qXv_ZLMb_vY9wWJZuZls_lNDk=&h=2211&w=2100&sz=2381&hl=en&start=1&sig2=hipYKZ_shdP9a_7DrtyVFw&um=1&itbs=1&tbnid=lzoLJMrXCQtewM:&tbnh=150&tbnw=142&prev=/images%3Fq%3Dindividual%2Bchocolate%2Blava%2Bcakes%2BGhiradelli%26um%3D1%26hl%3Den%26sa%3DG%26rlz%3D1T4DKUS_enUS282US282%26tbs%3Disch:1&ei=HY6pS7HNHYa8lQeU-8XHAQ