INGREDIENTS
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For Centers:
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2 ounce Ghirardelli 60% Cacao Bittersweet Chocolate baking bar (broken or chopped into 1-inch pieces)
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1/4 cup heavy whipping cream
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For cakes:
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4 ounce Ghirardelli 60% Cacao Bittersweet Chocolate baking bar (broken or chopped into 1-inch pieces)
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1/2 cup unsalted butter (ut into pieces)
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2 whole large ggs
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2 whole large egg yolks
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1/3 cup granulated white sugar
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1/2 teaspoon pure vanilla extract
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1/4 cup cake flour
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1 can Raspberries (or garnish)
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1 can Whipped cream (or garnish)
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