Decadent Molten Chocolate with raspberries and ice cream

• 2 tablespoons cocoa powder, for dusting
• 2 ounces bittersweet chocolate, chopped into small pieces
• 4 12 tablespoons unsalted butter, cut into small pieces
• 2 eggs
• 1 teaspoon vanilla extract or 1 vanilla bean, scraped
• 13 cup sugar
• 14 cup sifted all-purpose flour
• 1 cup vanilla ice cream
• 12 pint fresh raspberry

1. Preheat oven to 450 degrees F.
2. Grease two 6-oz.
3. ramekins with butter and dust them lightly with cocoa powder.
4. Be sure to shake out the excess cocoa powder.
5. In a medium heatproof bowl, combine the chocolate and butter.
6. Set the bowl over simmering water in a saucepan and stir the chocolate and butter until melted together smoothly.
7. It is important that the bowl is not touching the boiling water and that the mixture is not overcooked.
8. Let chocolate mixture cool to room temperature.
9. In a mixing bowl, whisk the eggs, vanilla extract or scrapings from vanilla bean and sugar until completely blended and frothy.
10. Fold the chocolate mixture into the egg and sugar mixture until smooth and blended.
11. Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
12. Divide the batter among the prepared ramekins and bake 10-12 minutes.
13. The tops will be barely firm when lightly touched.
14. Serve warm with the vanilla ice cream and raspberries.

cocoa powder, bittersweet chocolate, unsalted butter, eggs, vanilla, sugar, flour, vanilla ice cream, fresh raspberry

Taken from www.food.com/recipe/decadent-molten-chocolate-with-raspberries-and-ice-cream-37918 (may not work)