Directions

1. For cake centers, in a double boiler, melt 1/3 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and 1/4 cup cream over low heat. Remove from heat. Whisk gently to blend. Stir in 1 tablespoon of the amaretto. Freeze for 1 hour or until firm. Form into 6 balls; refrigerate until needed.
2. For the cake, preheat oven to 400°F. Spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside. In a double boiler, melt the remaining 2/3 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat. Remove from heat. Whisk gently to blend. Stir in remaining 2 tablespoons amaretto; set aside.
3. In a large bowl, beat eggs, egg yolks and sugar with an electric mixer on high speed for 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into prepared ramekins. Gently press a chocolate ball into center of cake batter in each ramekin.