1 Picture
Ingredients
- 1 1/2 bars Ghirardelli 60% Cacao Bittersweet Chocolate
- Baking Bars (6 ounces total)
- 1/4 cup heavy cream
- Nonstick cooking spray
- 8 tablespoons (1 stick) unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup cake flour
- Raspberries, for garnish
- Whipped cream, for garnish
Details
Servings 6
Cooking time 15mins
Adapted from sirius.com
Preparation
Step 1
To make centers
Melt 2 ounces of chocolate (1/2 a baking bar) and cream in the top of a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake
1. Preheat oven to 400 degrees. Spray six 4-ounce ramekins or custard cups with cooking spray.
2. Melt remaining 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
3. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light.
4. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
5. Bake about 15 minutes or until cake is firm to the touch.
Let it sit out of the oven for about 5 minutes.
6. 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.
Review this recipe