Cakes & Icings
Individual Molten Chocolate Cakes
Makes 36-6 oz. ramekins
Ingredients
Ganache Filling
- 18 oz (3 cups) Ghirardelli® Semi-Sweet Chips 63116
- 12 fl oz (1 1/2 cups) whipping cream
Cake
- 7 1/2 lb (2 pouches) Ghirardelli Triple Chocolate Chip Brownie Mix 732-6116
- 16 fl oz (2 cups) water
- 15 fl oz (2 cups) vegetable oil
- 12 oz (6) eggs
EQUIPMENT
- 36-6 oz. ramekins
Method
- Ganache Filling: Place chocolate chips in medium bowl.
- Heat whipping cream in heavy saucepan over low heat until low boil.
- Pour cream over chocolate chips. Stir until chocolate is melted and mixture is smooth.
- Place in refrigerator until firm.
- Cake: Place brownie mix, water, oil and eggs in mixer bowl. Using a paddle, mix on low speed 30 seconds.
- Scrape bowl and paddle. Mix on low speed 30 seconds. Do Not Over Mix.
- Using #20 scoop, scale cake batter into 36 prepared six ounce ramekins (2 1/4 oz batter).
- Using #60 scoop (1 rounded Tbsp), scale chilled ganache filling over cake batter layer.
- Using #20 scoop, scale remaining cake batter over ganache filling in ramekins.
- Place ramekins on baking sheets. Bake in convection oven at 275°F for 30-35 minutes.
- Sprinkle with powdered sugar and garnish with fresh raspberries, if desired., Serve warm.