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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
Product Details
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.
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