Individual Chocolate-Amaretto Lava Cakes

Individual Chocolate-Amaretto Lava Cakes

"Served individually with a dollop of whipped cream on top, these little chocolate cakes with a liquid chocolate-amaretto center make impressive gourmet desserts."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 35 m servings 448 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • * To toast almonds, preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice.

Reviews

Read all reviews 0