I haven't tried this recipe yet, but it definitely looked like a keeper. Let me know if any of you try it before I do.
1/2 bar (2 oz) of Ghirardelli bittersweet baking chocolate bar
1/4 cup heavy cream
Melt chocolate and cream in a double boiler. Whisk gently. Put in the fridge for about 2 hours or until firm. Make into six balls; refrigerate.
1 bar (4oz) Ghirardelli bittersweet baking chocolate bar
8 tbsp. unsalted butter
2 whole eggs
2 egg yolks
1/3 C sugar
1/2 tsp. vanilla
1/4 C cake flour
Heat oven to 400. Spray six ramekins or baking cups with nonstick spray. Melt chocolate and butter together in a double boiler. In an electric mixer whisk eggs, yolks, sugar and vanilla on high for 5 minutes or until thick and light in texture. Fold chocolate mixture into flour and egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with fresh raspberries, whipped cream or ice cream. Recipe courtesy of Ghirardelli.