Ghirardelli Individual Chocolate Lava Cakes

• 1 1/2 (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided
• 1/4 cup heavy cream
• Cooking spray
• 1 stick unsalted butter
• 3 eggs
• 3 egg yolks
• 1/3 cup white sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup cake flour
• Fresh raspberries
• Whipped cream, or to taste

1. To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
2. Form into 6 balls; refrigerate until needed.
3. To make cake, heat oven to 400 degrees F.
4. Spray six 4-ounce ramekins or custard cups with cooking spray.
5. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
6. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
7. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
8. Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
9. Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

ghirardelli, heavy cream, cooking spray, butter, eggs, egg yolks, white sugar, vanilla, cake flour, fresh raspberries, cream

Taken from www.allrecipes.com/recipe/268572/ghirardelli-individual-chocolate-lava-cakes/ (may not work)