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Individual Chocolate-Amaretto Lava Cakes

Individual Chocolate-Amaretto Lava Cakes

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
Ghirardelli(R)

Ghirardelli®

Served individually with a dollop of whipped cream on top, these little chocolate cakes with a liquid chocolate-amaretto center make impressive gourmet desserts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. For centers, in a saucepan, melt 1/3 cup of the Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips and cream over low heat. 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.
  2. 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(R) 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat. Remove from heat. Whisk gently to blend. Stir in remaining 2 tablespoons amaretto; set aside.
  3. 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.
  4. Bake for 15 minutes or until cake is firm to the touch. 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.
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