Individual Chocolate-Amaretto Lava Cakes


Individual Chocolate-Amaretto Lava Cakes
Makes: 6 servings
Prep 20 mins Freeze 1 hr Bake 400° 15 mins Stand 5 mins
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Individual Chocolate-Amaretto Lava Cakes
Ingredients
  • 1  cup  Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 1/4  cup  heavy or whipping cream
  • 3  tablespoons  amaretto
  • 1/2  cup  butter
  • 2  eggs plus 2 egg yolks
  • 1/3  cup  sugar
  • 1/4  cup  cake flour
Directions

1. For centers, in a saucepan, melt 1/3 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and cream over low heat. Remove from heat. Whisk gently to blend. Stir in 1 tablespoon of the amaretto. Freeze for 1 hour or until firm. Form into 6 balls; refrigerate until needed.

2. For cake, preheat oven to 400 degrees F. Spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside. In a double boiler, melt the remaining 2/3 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat. Remove from heat. Whisk gently to blend. Stir in remaining 2 tablespoons amaretto; set aside.

3. In a large bowl, beat eggs, egg yolks, and sugar with an electric mixer on high speed for 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into prepared ramekins. Gently press a chocolate ball into center of cake batter in each ramekin.

4. Bake for 15 minutes or until cake is firm to the touch. Let ramekins stand on a wire rack for 5 minutes. Run a small, sharp knife around inside of each ramekin. One at a time, place a small plate on top of each ramekin, invert, and remove ramekin.*

From the Test Kitchen*Tip
  • If desired, top each cake with a dollop of whipped cream and chopped toasted** almonds.
**Tip
  • To toast almonds, preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice.
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