Ghirardelli® Individual Chocolate Lava Cakes

Ghirardelli® Individual Chocolate Lava Cakes


"Break into these individual chocolate cakes to find a lusciously melted soft chocolate center inside."


2 h 35 m servings 424 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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  1. To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend.
  2. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
  3. Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.
  4. To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
  5. 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 ball in the middle of each ramekin.
  6. Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 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 a dollop of whipped cream.
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  1. 147 Ratings


Two tips for you: 1) An 11.5 oz. bag of Ghirardelli 60% cacao bittersweet chocolate chips is about $3.99. A 4 oz. Ghirardelli 60% cacao bittersweet chocolate baking bar is about $3.59. There...

I found this recipe in an ad in one of my magazines. I've made it many times, and my guests always ask for the recipe. It's wonderful and comes out great every time. I like spreading a little ra...

now I must admit, I really improvised; I did not want to leave my house just to buy ingredients.... so, the texture was great, the taste, ok. BUT definitely was b/c of my substitutions: had no...

This is the first time I've made/eaten a lava cake and oh my gosh! This is so good! I did make one major change to this recipe though, I used all semi-sweet chocolate because I have a big sweet ...

Great recipe. I made some modifications that worked great. First, I used a nice bittersweet chocolate not 60% to tone it down a little. I let the filling harden overnight which was much easier t...

Very quick and easy. I microwaved everything. I did all the mixing/melting two days ahead, and poured the batter into a large-muffin pan (meant for six) since I don't have ramekins, and the cent...

I also found this recipe in Good Housekeeping a few years ago. They are so easy and come out right every time. The other recipes that do not have the center can be very tricky to get done just ...

Yum! This was perfect for Valentines Day! I used Green and Black's 72% cacao baking bar. I baked them in silicone muffin cups (made 10 this way). They reheated well in the toaster oven the next ...

I love this recipe. I didn't have a double-broiler, so I melted semi-sweet chocolate chips 30 seconds at a time and stirred. I put the two in the fridge overnight so I could pop them in really f...