Dark Molten Chocolate Cakes

• 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into pieces
• 10 Tbsp. butter
• 1-1/2 cups plus 1 Tbsp. powdered sugar, divided
• 1/2 cup flour
• 3 whole eggs
• 3 egg yolks
• 18 fresh raspberries

1. Heat oven to 425 degrees F.
2. Grease 6 (6-oz.)
3. custard cups or souffle dishes.
4. Place on baking sheet.
5. Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min.
6. or until butter is melted.
7. Stir with whisk until chocolate is completely melted.
8. Add 1-1/2 cups sugar and flour; mix well.
9. Add whole eggs and egg yolks; beat until well blended.
10. Pour into prepared cups.
11. Bake 14 to 15 min.
12. or until cakes are firm around the edges but still soft in the centers.
13. Let stand 1 min.
14. Run small knife around cakes to loosen; carefully unmold onto dessert plates.
15. Cut in half.
16. Serve warm topped with remaining sugar.
17. Garnish with berries.

s bittersweet chocolate, butter, powdered sugar, flour, eggs, egg yolks, fresh raspberries

Taken from www.kraftrecipes.com/recipes/dark-molten-chocolate-cakes-88934.aspx (may not work)