Ghirardelli Individual Chocolate Lava Cakes

This was our Valentine's Day Dessert and Wow! it was delicious. Very rich and chocolaty. Our cakes cooled before we ate them so the chocolate didn't quite ooze out but it was still delicious on the inside. Next time I would serve them from right out of the oven. Here is the recipe:

Individual Chocolate Lava Cakes
Yield: 6 Servings

1 60% Cacao Bittersweet Chocolate Baking Bar
1/2 60% Cacao Bittersweet Chocolate Baking Bar
2 eggs
1/4 cup(s) heavy cream
8 tablespoon(s) (1 stick) unsalted butter
2 egg yolks
1/3 cup(s) sugar
1/2 teaspoon(s) vanilla extract
1/4 cup(s) cake flour


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.


---Because I only have two 6 oz custard cups I modified the recipe a bit. I halved the recipe and then formed the chocolate and cream into only two balls. I then divided the batter between the two 6 oz custard cups and placed a ball in each. It baked for about the same amount of time (but I didn't keep track exactly, I just watched it). I served the cake with fresh sliced strawberries and whipped cream instead of raspberries and whipped cream.