Individual Chocolate-Amaretto Lava Cakes

Name: Individual Chocolate-Amaretto Lava Cakes
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Southern
Ingredients: 3 Tbsps amaretto; 180 milliliters Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; 114 grams butter; 31 grams cake flour; 2 egg yolks; 2 eggs; 67 grams sugar; 60 milliliters heavy or whipping cream

The recipe Individual Chocolate-Amaretto Lava Cakes can be made in approximately 1 hour and 35 minutes. This recipe serves 6. One serving contains 456 calories, 6g of protein, and 31g of fat. It will be a hit at your valentin day event. It works well as a dessert. If you have eggs, cacao bittersweet chocolate baking chips, whipping cream, and a few other ingredients on hand, you can make it.

Instructions

For centers, in a saucepan, melt 1/3 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and cream over low heat.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Cream

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Amaretto Liqueur

Equipment you will use

Whisk

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.

Ingredients you will need

Bittersweet Chocolate

Cooking Spray

Baking Pieces

Custard

Butter

Equipment you will use

Double Boiler

Ramekin

Oven

Remove from heat.

Whisk gently to blend. Stir in remaining 2 tablespoons amaretto; set aside.

Ingredients you will need

Amaretto Liqueur

Equipment you will use

Whisk

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.

Ingredients you will need

Chocolate

Egg Yolk

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Ramekin

Bowl

Bake for 15 minutes or until cake is firm to the touch.

Equipment you will use

Oven

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. If desired, top each cake with a dollop of whipped cream and chopped toasted* almonds.

Ingredients you will need

Whipped Cream

Almonds

Equipment you will use

Wire Rack

Ramekin

Knife

Equipment

Ingredients

Servings:

3Tbsps

amaretto 180milliliters

Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips 114grams

heavy or whipping cream

Recommended wine: Cream Sherry, Port, Moscato Dasti

Molten Chocolate Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "