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Ghiraardelli Chocolate Lava Cakes Recipe


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     Ghiraardelli Chocolate Lava Cakes

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   20 min

CENTER- 1/2 bar (2 oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy cream
CAKE- Nonstick Cooking Spray
1 bar (4oz) 60% Cacao Bittersweet Chocolate Baking Bar
8tbsp (1 stick) unsalted butter
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp vanilla extract
1/4 cup cake flour
Raspberries & whipped cream for garnish

To make CENTERS- melt chocolate and cream in double broiler. Wisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls. Refrigerate until needed.
To make CAKES- heat oven to 400 degrees. Spray six 4 ounce ramekins or custards 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 min or until thick and light. Fold melted chocolate mixture and flour into egg mixture just 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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