Name: Ghirardelli Individual Chocolate Lava Cakes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided - 1 ½ (4 ounce); Heavy cream - ¼ cup; Cooking spray - ¼ cup; Unsalted butter - 1 stick; Eggs - 3; Egg yolks - 3; White sugar - ⅓ cup; Vanilla extract - ½ teaspoon; Cake flour - ¼ cup; Fresh raspberries - ¼ cup; Whipped cream, or to taste - ¼ cup

Ingredients for - Ghirardelli Individual Chocolate Lava Cakes

1. Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided 1 ½ (4 ounce)

2. Heavy cream ¼ cup

3. Cooking spray ¼ cup

4. Unsalted butter 1 stick

5. Eggs 3

6. Egg yolks 3

7. White sugar ⅓ cup

8. Vanilla extract ½ teaspoon

9. Cake flour ¼ cup

10. Fresh raspberries ¼ cup

11. Whipped cream, or to taste ¼ cup

How to cook deliciously - Ghirardelli Individual Chocolate Lava Cakes

1 . Stage

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.

2 . Stage

Form into 6 balls; refrigerate until needed.

3 . Stage

To make cake, heat oven to 400 degrees F.

4 . Stage

Spray six 4-ounce ramekins or custard cups with cooking spray.

5 . Stage

Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.

6 . Stage

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.

7 . Stage

Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

8 . Stage

Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.

9 . Stage

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.