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Ingredients
- Center:
- 1/2 bar(2oz)60% Cacao Bittersweet Ghirardelli Bittersweet Chocolate Baking Bar
- 1/4 cup heavy cream
- Cake:
- Nonstick cooking spray
- 1 bar(4oz) 60% Cacao Bittersweet Chocolate Baking Bar
- 8 Tabsp.(1stick)unsalted butter
- 2 whole eggs
- 2 egg yolks
- 1/3 cup sugar
- 1/2 tsp. vanilla extract
- 1/4 cup cake flour
- Raspberries and whipped cream for garnish
Details
Servings 6
Preparation
Step 1
To make centers, melt chocolate 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 degrees F. Spray six 4-ounce ramekins or custard 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 minutes or until thick and light. Fold melted cholcolate 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.
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