Recipe Share: Mini Chocolate Lava Cakes

Now here's a recipe that might just come in handy for you this Valentines day. Or any day really—I mean we're talking chocolate here. Double chocolate. Does your sweetheart love chocolate as much as mine?

Ghirardelli® Individual Chocolate Lava Cakes

Centers:
2 oz Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/4 c heavy cream

Cakes:
4 oz Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 c unsalted butter, cut into pieces
2 large whole eggs
2 large egg yolks
1/3 c granulated white sugar
1/2  t pure vanilla extract
1/4 c cake flour
Raspberries for garnish
Whipped cream or ice cream for garnish or topping

To make centers, in the otp of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 oz of chocolate with the cream. Whisk gently to blend. [I had success microwaving the chocolate 30 seconds at a time on 50% power, stirring in between, and then adding the cream. But you have to be very careful not to scorch it if you use the microwave.]
Refrigerate for about 2 hours, or until firm. With your hands, form into 6 balls; refrigerate until needed.
Preheat the over to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.
To make the cakes, in the top of a double boiler on in a heatproof bowl over barely simmering water, melt the 4 oz of chocolate and the butter, stirring occasionally until smooth.
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.
Bake for about 15 minutes, or until the cake is firm to the touch. [Be careful not to over bake them]. 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 or ice cream.

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