Lava Cakes Recipe

A Perfect Pairing

Decadent Desserts Featuring Chocolate & Fruit

When it comes to desserts, chocolate delivers richness and depth, while fruit offers fresh and bright flavors. Here, this recipe features the best of both worlds by combining these two classic ingredients.

Photography by Rich Smith

Sissy Figlestahler

Sissy Figlestahler’s Lava Cakes

“This is an easy recipe that is not only decadent and delicious, but will impress your guests with the beautiful presentation.

Everyone enjoys having their very own cake, and when served warm, it is like a hug for each person at the table!”

Lava Cake

Lava Cakes

Sissy Figlestahler

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Course Dessert

Cuisine American

Servings 6

Ingredients

For the filling:

2 oz. Ghirardelli 60% cacao bittersweet chocolate baking bar broken or chopped into 1-inch pieces
¼ cup heavy cream

For the cakes:

8 oz. Ghirardelli 60% cacao bittersweet chocolate baking bar broken or chopped into 1-inch pieces
1 cup unsalted butter cut into pieces
4 large whole eggs
4 large egg yolks
⅔ cup sugar
1 tsp. vanilla extract
½ cup cake flour
Raspberries for garnish
Powdered sugar for garnish

Instructions

To make the filling, melt the chocolate with the cream in the top of a double boiler or in a heatproof bowl over barely simmering water. Whisk gently to blend.
Refrigerate the filling for about 2 hours, or until firm. Using your hands, form the filling into six balls, refrigerating to firm if needed.
Preheat oven to 400°. Spray six 4-ounce ramekins with cooking spray.
To make the cakes, melt the chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined.
Spoon the cake batter into the ramekins.
Place a chocolate filling ball into the middle of each ramekin.
Bake cakes for 15 minutes, or until firm to the touch. Remove from oven and let sit for 5 minutes.
Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin.
Garnish with raspberries and powdered sugar.

Notes

Recipe adapted from Ghiradelli's Individual Chocolate Lava Cakes

Keyword chocolate, dessert, lava cake