Chocolate Lava Cakes for Valentine’s Day

Ghirardelli Chocolate Lava Cakes

Center:  1/2 bar (2 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy whipping cream

Cake:  Nonstick cooking spray
1 bar (4 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbs. unsalted butter (1/2 cup)
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
fresh raspberries and whipped cream for garnish

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 degree F. Spray six 4 oz. ramekins or custard cups with cooking spray.  Melt chocolate and butter in double boiler; whisk gently to blend.  With an electric mixter, whisk eggs, yolks, sugara and vanilla on high speed for 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 cakes sit out of the oven for about 5 minutes.  Run a small, sharp knife around the inside of each ramekin, place a plate on top, invert and remove ramekin.  Garnish with raspberries and a dollop of whipped cream and serve to your sweet, sweet Valentine at once.

Now You’re Cookin’,
Chef Alli

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