- 6
Ingredients
- Chocolate Centers:
- 1/2 bar (2 oz) Ghirardelli 60% Cacao bittersweet chocolate baking bar
- 1/4 c heavy cream
- Cake:
- Nonstick cooking spray
- 1 bar (4 oz.) Ghirardelli 60% cacao bittersweet chocolate baking bar
- 1/2 c unsalted butter
- 2 eggs
- 2 egg yolks
- 1/3 c sugar
- 1/2 tsp vanilla extract
- 1/4 c cake flour
- Raspberries and whipped cream for garnish
Preparation
Step 1
Chocolate Centers:
Melt 1/2 Ghirardelli chocolate baking bar and cream in a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Roll into 6 equal bars and refrigerate until needed.
Cake:
Heat oven to 400 degrees F. Spray 6 4 oz. ramekins or custard cups with cooking spray. Melt remaining chocolate and butter in doubled boiler, whisking gently to blend.
Place eggs, egg yolks, sugar and vanilla in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 6 and beat about 5 minutes or until thick and light.
Fold melted chocolate mixture and flour into egg mixture by hand until just combined. Divide among prepared ramekins. Place 1 chocolate center in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let sit out of 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 whipped cream.