Ghirardelli Individual Soft Center Cakes Recipes

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

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.

GHIRARDELLI® INDIVIDUAL SOFT CENTER CAKES

Steps:

• Preheat the oven to 450°F. Butter four 6-ounce ramekins and dust with sugar. Melt the butter and chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. In a large bowl, whip the whole eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for about 10 minutes. Fold in the melted chocolate mixture. Fold in the flour just until combined. Spoon the mixture into the prepared ramekins. Bake for 9 to 10 minutes, until the top and sides are set. The center will be quite soft. Remove from the oven and let sit for about 5 minutes, then unmold each ramekin onto a dessert plate. Serve with a few raspberries and a dollop of whipped cream.

GHIRARDELLI® INDIVIDUAL SOFT CENTER CAKES

Steps:

• Preheat the oven to 450 degrees F. Butter four 6-ounce ramekins and dust with sugar.
• Melt the butter and chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
• In a large bowl, whip the whole eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for about 10 minutes. Fold in the melted chocolate mixture. Fold in the flour just until combined. Spoon the mixture into the prepared ramekins.
• Bake for 9 to 10 minutes, until the top and sides are set. The center will be quite soft. Remove from the oven and let sit for about 5 minutes, then unmold each ramekin onto a dessert plate. Serve with a few raspberries and a dollop of whipped cream.

GHIRARDELLI SOFT CENTER CHOCOLATE CAKE

Steps:

• Directions Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into the egg mixture. Fold in flour just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450°F for about 9-10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and a dollop of whipped cream.