Molten Chocolate Lava Cakes
5 ounces bittersweet or semi-sweet chocolate, chopped
10 tablespoons (1¼ sticks) unsalted butter
3 large eggs
3 large egg yolks
1½ cups powdered sugar
½ cup all purpose flour
Heat oven to 450 degrees. Butter six, ¾-cup soufflé dishes or custard cups.
Stir chocolate and butter in heavy medium saucepan over low heat until melted; cool slightly.
Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally.
Bake cakes until sides are set but center remains soft and runny, about 10 minutes. Do not overbake! Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with raspberries and ice cream.
Serves six.
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