Ghirardelli Chocolate Lava CakeCENTERS 2 ounces bittersweet chocolate 1/4 cup heavy cream CAKES Nonstick cooking spray 4 ounces Ghirardelli bittersweet chocolate 1 stick unsalted butter 2 whole large eggs 2 large egg yolks 1/3 cup sugar 1/2 teaspoon vanilla extract 1/4 cup cake flour TO MAKE CENTERS: Melt chocolate and cream together in double boiler.Whisk gently to blend. Refrigerate for about 2 hours OR until firm. Form into 6 balls and refrigerate until needed. TO MAKE CAKES: Preheat oven to 400 degrees F. Spray six 4-ounce ramekins with cooking spray. Melt chocolate and butter in double boiler, whisking gently to blend. Using an electric mixer, mix eggs, yolks, sugar and vanilla extract on high speed for about 5 minutes OR until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined. Spoon 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.Remove from oven and allow to sit for about 5 minutes. Run a sharp knife around the inside of each ramekin. Place a plate on top of ramekin, invert and remove ramekin. Garnish with dollops of whipped cream, berries, or a dusting of confectioners sugar.
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