Individual Chocolate Lava Cakes by Ghirardelli
Indulge in the ultimate chocolate dessert with Ghirardelli's Individual Chocolate Lava Cakes, a decadent and crowd-pleasing treat perfect for any special occasion or cozy night at home. Featuring the rich, velvety flavor of Ghirardelli Bittersweet Chocolate Baking Bar (60% Cacao), these personal-sized cakes boast a delicate, cake-like exterior that gives way to a molten center of warm, gooey chocolate. Ready to serve in under 30 minutes, this recipe combines simple, high-quality ingredients like unsalted butter, fresh eggs, and a touch of cocoa powder for a professional-quality dessert you can create in your own kitchen. Baked to perfection in ramekins, these lava cakes are easily elevated with a dusting of powdered sugar and a handful of fresh berries. Whether you're entertaining or treating yourself, these indulgent lava cakes are a chocolate lover's dream come true!
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Recipe Information
Ingredients
- 4 oz Ghirardelli Bittersweet Chocolate Baking Bar (60% Cacao)
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 3 large Eggs
- 3 large Egg yolks
- 0.5 cup All-purpose flour
- 1 tbsp Butter (for greasing ramekins)
- 1 tbsp Cocoa powder (for dusting ramekins)
- 2 tsp Powdered sugar (optional, for garnish)
- 0.5 cup Fresh berries (optional, for garnish)
Instructions
Preheat your oven to 450°F (232°C).
Grease six 6-ounce ramekins with 1 tablespoon of butter and dust them with cocoa powder. Shake out any excess cocoa powder and set the ramekins aside.
Break the Ghirardelli Bittersweet Chocolate Baking Bar into small pieces and place them into a heatproof bowl along with 1/2 cup of unsalted butter.
Melt the chocolate and butter together over a double boiler or in the microwave, heating in 20-second intervals and stirring frequently until smooth. Let the mixture cool slightly.
In a separate bowl, whisk together 1 cup of granulated sugar, 3 eggs, and 3 egg yolks until pale and thick.
Gently fold the melted chocolate mixture into the egg mixture until fully incorporated.
Sift in 1/2 cup of all-purpose flour, and fold gently until the batter is smooth and no streaks remain.
Evenly divide the batter into the prepared ramekins, filling them about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for 12-13 minutes, or until the edges are set but the centers are still slightly jiggly.
Let the cakes rest for 2 minutes after removing them from the oven.
Run a knife around the edges of each ramekin, then invert the cakes onto individual serving plates. Serve immediately.
Optionally, garnish with powdered sugar and fresh berries.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 41.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
