Ghirardelli Individual Chocolate Lava Cakes Recipe 465

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GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES



Ghirardelli Individual Chocolate Lava Cakes image

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

1 ½ (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided
¼ cup heavy cream
Cooking spray
1 stick unsalted butter
3 eggs
3 egg yolks
⅓ cup white sugar
½ teaspoon vanilla extract
¼ cup cake flour
Fresh raspberries
Whipped cream, or to taste

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

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES



Ghirardelli Individual Chocolate Lava Cakes image

"Break into these individual chocolate cakes to find a lusciously melted soft chocolate center inside"

Provided by jbirtsr

Categories     Desserts

Time 30m

Yield 6

Number Of Ingredients 11

2 ounces Ghirardelli 60% CaCao Bittersweet Chocolate baking bar (broken or chopped into 1-inch pieces)
1/4 cup Heavy cream
4 ounces Ghirardelli 60% CaCao Bittersweet Chocolate baking bar (broken or chopped into 1-inch pieces)
1/2 cup Unsalted butter cut into pieces
2 large Eggs whole
2 large Egg yolks
1/3 cup Granulated sugar white
1/2 teaspoon Vanilla extract pure
1/4 cup cake flour
Raspberries for garnish
Whipped Cream for garnish

Steps:

  • 1. 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. 2. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed. 3. Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray 4.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. 5. In a large bowl, with an electric mixer, whisk the whole eggs, eff yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and four into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin. 6. Bake for about 15 minutes, or until the cakes 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.

Nutrition Facts : Calories 476 calories, Fat 37.957285 g, Carbohydrate 33.1132 g, Cholesterol 209.883333333333 mg, Fiber 2.05666662279765 g, Protein 6.38969333333333 g, SaturatedFat 23.3850783333333 g, ServingSize 1 1 Serving (116g), Sodium 57.934 mg, Sugar 31.0565333772023 g, TransFat 5.60978766666666 g

INDIVIDUAL CHOCOLATE LAVA CAKES BY GHIRARDELLI



Individual Chocolate Lava Cakes by Ghirardelli image

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

2 ounces chocolate, baking bar Bittersweet (60% Cacao)
1/4 cup heavy cream
4 ounces chocolate, baking bar Bittersweet (60% Cacao)
8 tablespoons butter, unsalted
2 eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour

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



GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES image

Categories     Cake     Chocolate     Dessert

Yield 6 Servings

Number Of Ingredients 12

Centers
2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
¼ cup heavy cream
Cakes
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
½ cup (1 stick) unsalted butter, cut into pieces
2 large whole eggs
2 large egg yolks
⅓ cup granulated white sugar
½ teaspoon pure vanilla extract
¼ cup cake flour
Raspberries and whipped cream, for garnish

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.

CHOCOLATE LAVA CAKES



Chocolate Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
  • Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
  • Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

THE BEST CHOCOLATE LAVA CAKES



The Best Chocolate Lava Cakes image

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
  • Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
  • Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
  • With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
  • Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
  • Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

LAVA CHOCOLATE CAKES



Lava Chocolate Cakes image

True decadence at its best, this rich chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 teaspoons sugar
1/2 cup butter, cubed
4 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 eggs
2 egg yolks
1-1/2 teaspoons instant coffee granules
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Whipped cream, optional
Additional confectioners' sugar, optional

Steps:

  • Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside., In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. , Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft., Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 583 calories, Fat 37g fat (21g saturated fat), Cholesterol 268mg cholesterol, Sodium 496mg sodium, Carbohydrate 60g carbohydrate (47g sugars, Fiber 2g fiber), Protein 8g protein.

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES RECIPE - (4.6/5)



Ghirardelli Individual Chocolate Lava Cakes Recipe - (4.6/5) image

Provided by Holly4

Number Of Ingredients 13

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

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

GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES



Ghirardelli® Individual Chocolate Lava Cakes image

Break into these individual chocolate cakes to find a lusciously melted soft chocolate center inside.

Provided by Ghirardelli

Time 2h35m

Yield 6

Number Of Ingredients 11

2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
¼ cup heavy cream
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
½ cup unsalted butter, cut into pieces
2 each large whole eggs
2 each large egg yolks
⅓ cup granulated white sugar
½ teaspoon pure vanilla extract
¼ cup cake flour
1 tablespoon Raspberries for garnish
1 tablespoon Whipped cream for garnish

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 degrees 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.

Nutrition Facts : Calories 424 calories, Carbohydrate 31.8 g, Cholesterol 178.8 mg, Fat 33 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 19.9 g, Sodium 29.7 mg, Sugar 21.9 g

GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES



Ghirardelli® Individual Chocolate Lava Cakes image

Break into these individual chocolate cakes to find a lusciously melted soft chocolate center inside.

Provided by Ghirardelli

Time 2h35m

Yield 6

Number Of Ingredients 11

2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
¼ cup heavy cream
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
½ cup unsalted butter, cut into pieces
2 each large whole eggs
2 each large egg yolks
⅓ cup granulated white sugar
½ teaspoon pure vanilla extract
¼ cup cake flour
1 tablespoon Raspberries for garnish
1 tablespoon Whipped cream for garnish

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 degrees 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.

Nutrition Facts : Calories 424 calories, Carbohydrate 31.8 g, Cholesterol 178.8 mg, Fat 33 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 19.9 g, Sodium 29.7 mg, Sugar 21.9 g

GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES



Ghirardelli® Individual Chocolate Lava Cakes image

Break into these individual chocolate cakes to find a lusciously melted soft chocolate center inside.

Provided by Ghirardelli

Time 2h35m

Yield 6

Number Of Ingredients 11

2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
¼ cup heavy cream
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
½ cup unsalted butter, cut into pieces
2 each large whole eggs
2 each large egg yolks
⅓ cup granulated white sugar
½ teaspoon pure vanilla extract
¼ cup cake flour
1 tablespoon Raspberries for garnish
1 tablespoon Whipped cream for garnish

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 degrees 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.

Nutrition Facts : Calories 424 calories, Carbohydrate 31.8 g, Cholesterol 178.8 mg, Fat 33 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 19.9 g, Sodium 29.7 mg, Sugar 21.9 g

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES



GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES image

Categories     Cake     Chocolate     Dessert

Yield 6

Number Of Ingredients 11

Center:
1/2 bar (2 oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 c heavy cream
Cake:
1 bar (4 oz) 60 % Cacao Bittersweet Chocolate Baking Bar
8 T butter
2 whole eggs
2 egg yolks
1/3 c sugar
1/2 t vanilla
1/4 c cake flour

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.

GHIRADELLI FUDGE CAKE



Ghiradelli Fudge Cake image

This is sinfully delicious! Easy to make and your family and guest will be begging for this recipe! Ghiradelli's chocolates are very smooth and so delicious! Ingredients and directions are both listed below. This recipe makes a 9" double layer cake. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin

Provided by FLUFFSTER

Categories     Dessert

Time 45m

Yield 1 9" layer cake

Number Of Ingredients 16

2 cups unsifted cake flour
1 3/4 cups sugar
3/4 cup ghirardelli cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or 1 cup margarine, very soft
3/4 cup milk
1/2 cup water
2 eggs
2 teaspoons vanilla
4 ounces ghirardelli semisweet chocolate
4 tablespoons butter
3 cups powdered sugar
& # 8531 cup Hot milk
1 teaspoon vanilla

Steps:

  • For the cake:.
  • Heat oven to 350°F Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes.
  • Spread into 2 parchment lined or greased and lightly floured 9 by 1-1/2" round cake pans.
  • Bake at 350°F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks.
  • When completely cool, frost with Chocolate Butter Cream Frosting. See below.
  • For the frosting:
  • In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake.

Nutrition Facts : Calories 6892.5, Fat 314.9, SaturatedFat 190.2, Cholesterol 1058.8, Sodium 4688.5, Carbohydrate 1004.3, Fiber 35.5, Sugar 706.6, Protein 70.1

GHIRARDELLI® MINI BITTERSWEET CHOCOLATE CAKES



Ghirardelli® Mini Bittersweet Chocolate Cakes image

Rounds of chocolate cake are split into 2 rounds and layered with rich, chocolate frosting and a sprinkle of mini chocolate chips.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h55m

Yield 14

Number Of Ingredients 15

1 (10 ounce) package Ghirardelli® Dark Chocolate 60% Cacao Baking Chips, divided
1 teaspoon shortening
2 ¼ cups all-purpose flour
½ cup Ghirardelli® 100% Unsweetened Ground Cocoa Powder
1 ½ teaspoons baking soda
1 teaspoon salt, divided
1 ½ cups unsalted butter, divided, at room temperature
1 ½ cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 ½ cups buttermilk
8 cups powdered sugar, divided
⅓ cup milk
2 teaspoons pure vanilla extract
¾ cup Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips

Steps:

  • Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
  • In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
  • In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
  • In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
  • Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
  • Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
  • Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

Nutrition Facts : Calories 821.2 calories, Carbohydrate 130.5 g, Cholesterol 106.9 mg, Fat 33.8 g, Fiber 3.7 g, Protein 7.9 g, SaturatedFat 20.3 g, Sodium 355.4 mg, Sugar 101.6 g

GHIRARDELLI CHOCOLATE CUPCAKES



Ghirardelli Chocolate Cupcakes image

Use Ghiradelli Chocolate powder and chips to make this yummy decadent dessert. It's like a chocolate souffle cupcake. Yum

Provided by lmailes

Categories     Dessert

Time 30m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups unsweetened cocoa powder
1 1/8 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
12 ounces semi-sweet chocolate chips
1 large egg
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
5/8 cup whole milk
1/3 cup brewed coffee
1/2 cup salted butter

Steps:

  • Preheat the oven to 350°F Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. To make the cupcakes, sift together the flour, cocoa, baking soda and salt. Mix in the chocolate chip. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
  • Bake for 15 minutes, or until a tester inserted in the middle of teh cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
  • To make the frosting, melt together chopped chocolate, heavy cream and butter in the microwave oven, until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.

Nutrition Facts : Calories 347.4, Fat 18.4, SaturatedFat 11, Cholesterol 39.2, Sodium 253.9, Carbohydrate 49.6, Fiber 5, Sugar 33.5, Protein 5.2

CHOCOLATE LAVA CAKES RECIPE BY TASTY



Chocolate Lava Cakes Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, heavy cream, dark chocolate chip, large eggs, large egg yolks, light brown sugar, kosher salt, vanilla extract, all purpose flour, whipped cream, fresh berries

Provided by Chris Salicrup

Categories     Desserts

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, plus more, softened, for greasing ramekins
2 tablespoons granulated sugar
¼ cup heavy cream
1 ¼ cups dark chocolate chip, divided
2 large eggs
2 large egg yolks
⅓ cup light brown sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons all purpose flour
1 cup whipped cream, for serving
1 cup fresh berries, for serving

Steps:

  • Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
  • Heat the heavy cream in a small pot until boiling.
  • Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
  • Preheat the oven to 425°F (220°C).
  • In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
  • In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
  • Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
  • Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
  • Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
  • Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 619 calories, Carbohydrate 48 grams, Fat 46 grams, Fiber 4 grams, Protein 12 grams, Sugar 36 grams

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