GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES
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
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® MINI BITTERSWEET CHOCOLATE CAKES
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
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 LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE
The show-stopping recipe will wow holiday guests with two layers of cheesecake, a mirror-like glazed topping, and a crunchy chocolate crust. Pro tip: For the creamiest cheesecake, don't overmix the batter, especially after adding the eggs. Over-beating the eggs can cause the cheesecake to souffle, fall, and crack. Garnish with seasonal fruit such as sugared cranberries, strawberries, etc.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 13h5m
Yield 16
Number Of Ingredients 17
Steps:
- Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
- Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
- Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
- Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
- Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
- Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
- Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
- Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
- Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
- Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
- Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 53 g, Cholesterol 191.7 mg, Fat 45.4 g, Fiber 1.8 g, Protein 10.6 g, SaturatedFat 26.6 g, Sodium 398.2 mg, Sugar 37.8 g
GHIRARDELLI® INDIVIDUAL SOFT CENTER CAKES
A soft and rich chocolate center is hidden inside these irresistible individual chocolate cakes.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 34.3 g, Cholesterol 247.8 mg, Fat 38.7 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 38.7 mg, Sugar 27.6 g
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® DARK CHOCOLATE CUPCAKES
Indulge your chocolate craving with these dark chocolate mocha cupcakes topped with rich and creamy semi-sweet chocolate frosting.
Provided by Ghirardelli
Time 2h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees 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.
- 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 the 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 the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.
Nutrition Facts : Calories 405 calories, Carbohydrate 46 g, Cholesterol 66.5 mg, Fat 25.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 15.7 g, Sodium 208.5 mg, Sugar 33.4 g
GHIRADELLI FUDGE CAKE
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
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® TRIPLE CHOCOLATE TRUFFLE CAKE
This recipe won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest." Chilling the cake overnight is not included in the prep/cook time.
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Arrange a rack in center of oven.
- Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
- Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes.
- Gently fold the whipped eggs, a third at a time, into the melted chocolate Pour the batter into the prepared cake pan.
- Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
- Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center.
- Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight.
- To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper
- To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly.
- When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
- Chill the cake until the ganache sets, about 30 minutes.
- To garnish, grate the white chocolate bar on top of cake.
Nutrition Facts : Calories 656.8, Fat 53, SaturatedFat 31.5, Cholesterol 273.7, Sodium 179.5, Carbohydrate 41.4, Fiber 2.9, Sugar 35.6, Protein 10.4
INDIVIDUAL CHOCOLATE LAVA CAKES BY GHIRARDELLI
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
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.
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