Individual Raspberry Chocolate Molten Cakes
- Bittersweet chocolate: 1 cup
- Unsalted butter: 6 Tablespoons
- Sugar: 1/4 cup
- Eggs: 2
- All-purpose flour: 1/4 cup
- Raspberries: 8
- Vanilla ice-cream: optional
- Preheat the oven to 400 degrees F. In the top of a double boiler or in the microwave on medium heat, combine chocolate, butter and sugar until just about melted. Slowly add eggs and whisk until well combined. Add flour and mix again. Lightly grease four 4-ounce disposable aluminum cups or ramekins with baking spray. Distribute batter among the four molds tucking two raspberries into the middle of each. Subsequently place molds on a baking sheet. Bake for 10 to 12 minutes. Do not overbake - insides should be soft and pudding like. Invert molds onto a plate and serve with vanilla ice cream and a few extra raspberries (if desired). Should be served immediately.
bittersweet chocolate, butter, sugar, eggs, flour, raspberries, vanilla icecream
Taken from www.epicurious.com/recipes/member/views/individual-raspberry-chocolate-molten-cakes-1211044 (may not work)