Best 5 Ghirardelli Individual Chocolate Lava Cakes Recipes
Indulge in the heavenly creation of Ghirardelli Individual Chocolate Lava Cakes, a culinary masterpiece that tantalizes taste buds and ignites the senses. Immerse yourself in the symphony of flavors as the warm, velvety chocolate center oozes out upon its first delicate cut, promising a moment of pure bliss. This guide will unveil the secrets to crafting these individual works of art, allowing you to recreate the magic of a gourmet chocolate experience in the comfort of your own kitchen.
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GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES
A special occasion deserves a special dessert. This lava cake oozes with rich indulgent chocolate that will surely impress your guests.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- To make centers, melt 2 ounces of chocolate (1/2 a baking bar) 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 degrees F.
- Spray six 4-ounce ramekins or custard cups with cooking spray.
- Melt 4 ounces of chocolate (1 baking bar) 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 until just combined.
- Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
- Bake about 15 minutes, or until cakes are firm to the touch. Let cool 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.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 32.4 g, Cholesterol 250.4 mg, Fat 34.5 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 20.3 g, Sodium 46.3 mg, Sugar 22.3 g
INDIVIDUAL CHOCOLATE LAVA CAKES BY GHIRARDELLI
I just received my first KitchenAid stand mixer and this recipe was included in their recipes. I love the idea of making a chilled chocolate ball that is added to the batter in order to obtain that gooey yummy center. It says to garnish with raspberries and whipped cream, but I know we like to serve it with vanilla ice cream!!
Provided by diner524
Categories < 60 Mins
Time 35m
Yield 6 individual cakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Directions.
- To make centers, melt 2 ounces of chocolate (1/2 a baking bar) 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 4 ounces of chocolate (1 baking bar) 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.
GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES
Steps:
- To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed. Preheat the oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth. In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin. Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.
GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES
Steps:
- 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. Spray six 1-oz 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 mins 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 mins or until cake is firm to the touch. Let is sit our of oven for about 5 mins. Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert and remove ramekin. Garnish with whipped cream and raspberries.
GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES RECIPE - (4.6/5)
Provided by Holly4
Number Of Ingredients 13
Steps:
- 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 degrees 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 cholcolate 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. Check out www.ghirardelli.com
Tips:
- Use high-quality chocolate for the best flavor. Ghirardelli is a great choice, but you can use any brand you like.
- Make sure the butter and chocolate are melted smoothly and combined thoroughly. This will help ensure a smooth and creamy lava center.
- Don't overmix the batter. Overmixing will make the cakes tough.
- Bake the cakes for the exact amount of time specified in the recipe. Underbaking will result in a runny center, while overbaking will make the cakes dry.
- Serve the cakes immediately with your favorite toppings, such as vanilla ice cream, whipped cream, or fresh berries.
Conclusion:
Ghirardelli individual chocolate lava cakes are a delicious and impressive dessert that is perfect for any occasion. With a rich, chocolatey flavor and a molten center, these cakes are sure to please everyone. You will feel like an accomplished chef with these perfect little chocolate lava cakes.
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