Bittersweet Chocolate Bombes

• 3 ounces bittersweet chocolate, coarsely chopped
• 4 tablespoons unsalted butter
• 1 large egg
• 1 large egg yolk
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 teaspoon confectioners' sugar
• Fresh raspberries and mint leaves, for garnish (optional)

1. Preheat the oven to 350.
2. Butter two 1-cup ramekins and set them on a small baking sheet.
3. In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally.
4. Let cool completely.
5. In a medium bowl, combine the egg, egg yolk and granulated sugar.
6. Set the bowl over a pan of simmering water and beat at high speed until the mixture is thick and warm, about 4 minutes.
7. Off the heat, continue beating the mixture until thick enough to form a slowly dissolving ribbon when a beater is lifted, about 2 minutes.

bittersweet chocolate, unsalted butter, egg, egg yolk, sugar, flour, sugar, fresh raspberries

Taken from www.foodandwine.com/recipes/bittersweet-chocolate-bombes (may not work)