Chocolate Lava Cakes for Valentine's Day

Chef Alli stirring pot

Ghirardelli Chocolate Lava Cakes

Center:  1/2 bar (2 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy whipping cream

Cake:  Nonstick cooking spray
1 bar (4 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbs. unsalted butter (1/2 cup)
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
fresh raspberries and whipped cream for garnish

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 degree F. Spray six 4 oz. ramekins or custard cups with cooking spray.  Melt chocolate and butter in double boiler; whisk gently to blend.  With an electric mixter, whisk eggs, yolks, sugara and vanilla on high speed for about 5 minutes or until thick and light.  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.  Bake about 15 minutes or until cake is firm to the touch.  Let cakes sit out of the oven for about 5 minutes.  Run a small, sharp knife around the inside of each ramekin, place a plate on top, invert and remove ramekin.  Garnish with raspberries and a dollop of whipped cream and serve to your sweet, sweet Valentine at once.

Now You’re Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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