For an extra touch of elegance, dust the cakes with powdered sugar before serving. The baking time may vary slightly depending on your oven, so keep a close eye on the cakes. Feel free to experiment with different types of chocolate, such as dark chocolate or milk chocolate, to customize the flavor to your liking.
Ghirardelli Individual Chocolate Lava Cakes
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 30 mins
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SERVING6 People
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VIEWS36
Indulge in the decadence of these individual chocolate lava cakes. Each bite is a symphony of rich, molten chocolate, creating an unforgettable dessert experience. Perfect for special occasions or whenever you crave a touch of pure chocolate bliss.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol250 mg
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Fiber0 g
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Protein7 g
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Saturated Fat20 g
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Sodium46 mg
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Sugar22 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBegin by crafting the molten chocolate centers. In a double boiler over simmering water, gently melt 2 ounces of the chocolate with the heavy cream, stirring until smooth. (Approximately 5 minutes). Refrigerate for about 2 hours, or until firm enough to handle.
02
StepOnce firm, shape the chilled chocolate mixture into 6 equal-sized balls. Return to the refrigerator until ready to use.
03
StepPreheat your oven to 400°F (205°C). Prepare six 4-ounce ramekins or custard cups by generously coating them with cooking spray. This ensures easy release after baking.
04
StepFor the cake batter, melt the remaining 4 ounces of chocolate and the butter together in a double boiler, stirring continuously until smooth and glossy. (Approximately 5 minutes).
05
StepIn a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract using an electric mixer on high speed. Continue beating until the mixture becomes thick and pale, about 5 minutes.
06
StepGently fold the melted chocolate-butter mixture and cake flour into the egg mixture, being careful not to overmix. Overmixing can result in a tougher cake.
07
StepSpoon the batter evenly into the prepared ramekins. Nestle one chocolate ball in the center of each ramekin.
08
StepBake in the preheated oven until the cakes are firm to the touch around the edges but still soft in the center, about 15 minutes. Allow to cool for about 5 minutes before inverting.
09
StepCarefully run a small, sharp knife around the inside edge of each ramekin to loosen the cake. Place a plate on top of the ramekin, invert, and gently release the cake onto the plate. Remove the ramekin.
10
StepGarnish your masterpiece with fresh raspberries and a generous dollop of whipped cream.
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Valerie Schamberger
Jun 6, 2025I overbaked mine and the centers weren't molten, but they still tasted great.
Destiny Barton
Jun 3, 2025These were so easy to make and looked so impressive!
Zella Okon
May 28, 2025A little too sweet for my taste, I might reduce the sugar next time.
Markus Stoltenbergbogan
May 11, 2025These were amazing! The molten center was perfect.
Priscilla Kshlerin
Mar 20, 2025The ganache centers were a nice touch.
Isobel Champlin
Feb 2, 2025This recipe is a keeper! Thank you!
Hobart Kertzmann
Jan 13, 2025My family loved these! They were gone in minutes.
Priscilla Runolfsdottir
Jan 7, 2025I had trouble getting the cakes to release from the ramekins, even with cooking spray. Any tips?