# Individual Chocolate Lava Cakes

> Break into these individual chocolate cakes to find a lusciously melted soft chocolate center inside. Perfect for an elegant dessert with minimal effort.

**Prep time:** 20 minutes
**Ready in:** 2 hours 35 minutes
**Cook time:** 15 minutes
**Servings:** 6
**Storage:** Refrigerate centers up to 2 hours before baking

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## Ingredients

### Centers
- 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
- 1/4 cup heavy cream

### Cakes
- 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 whole eggs
- 2 large egg yolks
- 1/3 cup granulated white sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup cake flour

### For Serving
- Raspberries for garnish
- Whipped cream for garnish

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## Shopping List

### 🍫 Baking
- [ ] 6 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar (2 oz + 4 oz)
- [ ] 1/4 cup cake flour
- [ ] 1/3 cup granulated white sugar
- [ ] 1/2 teaspoon pure vanilla extract

### 🧈 Dairy
- [ ] 1/2 cup unsalted butter
- [ ] 4 large eggs (2 whole + 2 yolks)
- [ ] 1/4 cup heavy cream
- [ ] Whipped cream for garnish

### 🍓 Produce
- [ ] Fresh raspberries for garnish

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## Instructions

1. **Make the centers.** 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. **Chill the centers.** Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.

3. **Preheat oven.** Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.

4. **Make the cakes.** 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. **Mix the batter.** 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.

6. **Bake.** 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.

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## Notes

The key to this recipe is the chilled chocolate centers - they create that dramatic molten effect when you cut into the warm cakes. Make sure to refrigerate the centers until firm before assembling.