Make Lava: Place chocolate and salt in a small bowl. Bring milk to a simmer over medium-low heat in a small saucepan; immediately pour over chocolate. Submerge chocolate in milk, and cover with plastic wrap for 3 minutes.
Warm chocolate cake with a ooey-gooey chocolaty center, we can't get enough of this cake!
Servings and Ingredients
|⅞ (3.5-oz.) Ghirardelli 60% cacao chocolate baking bar, broken into 1/2-inch pieces
|1 pinch(es) Hy-Vee salt
|¼ c. Hy-Vee 2% reduced-fat milk
|3 tbsp. Hy-Vee unsalted butter, softened and cut into chunks
|2 (8-oz. each) bars Ghirardelli 60% cocoa chocolate baking bars, broken into 1/2-inch pieces
|6 tbsp. Hy-Vee unsalted butter, cut into chunks
|¼ tsp. Hy-Vee salt
|3 tbsp. Ghirardelli unsweetened cocoa powder
|2 tbsp. Hy-Vee all-purpose flour
|3 Hy-Vee large eggs, separated
|3 large egg whites
|½ tsp. cream of tartar
|⅓ c. Hy-Vee granulated sugar
|Hy-Vee powdered sugar, for sprinkling
Things To Grab
- Small bowl
- Small saucepan
- Plastic wrap
- Spoon or small scoop
- Wax paper
- 8 6-oz. custard cups or ramekins
- Hy-Vee nonstick cooking spray
- Medium heat-proof bowl (glass or aluminum)
- Wide skillet
- Large bowl
- Electric mixer
- Thin knife
- Fine-mesh sieve, for dusting
Uncover chocolate and whisk until completely incorporated. Add butter and whisk to incorporate. Refrigerate until mixture is firm enough to scoop, about 2 to 3 hours. Use a spoon or a small scoop to shape 8 small balls. Place balls on a wax paper lined dish and freeze until needed.
Make Chocolate Cake: Preheat oven to 400 degrees. Spray 8 6-oz. custard cups or ramekins with nonstick cooking spray and coat with sugar, tapping out excess. Place chocolate, butter, and salt in a medium heatproof bowl and set directly on a wide skillet of almost simmering water. Stir frequently until the chocolate is almost entirely melted. Remove bowl from skillet and stir to completely melt chocolate.
Whisk in cocoa powder, flour, and 3 large egg yolks into warm chocolate; set aside. In a large bowl, beat the 6 egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar on high speed until the egg whites reach the stiff peak stage, being careful not to over-whip.
Fold one quarter of the egg whites into the chocolate mixture. Scrape the mixture over the remaining egg whites and fold just until incorporated. Divide batter evenly among cups. Center a ball of lava filling on top of the batter in each cup. Push the lava into the batter until it is about 1/4-inch below the surface of the surrounding batter making sure it does not touch the bottom. Spread the batter to cover the lava.
Bake 13 to 15 minutes or until cakes are puffed and cakes have set. Let cakes rest for 3 minutes. Run a thin knife around the inside of each cup, pressing against the sides to avoid tearing the cake. Cover each cup with a serving plate, invert and lift the custard cup off slowly. Dust cakes with powdered sugar, if desired, and serve immediately.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 105mg
- Sodium: 160mg
- Total Carbohydrates: 48g
- Protein: 9g
Hy-Vee Monthly Ad February 2018. Courtesy of Ghirardelli Chocolate