Individual Chocolate Lava Cakes

Ingredients for Cake:

1 bar (4 ounces) 60% cacao bittersweet chocolate baking bar

8 tablespoons (1 stick) butter, at room temperature

2 eggs

2 extra egg yolks

1/3 cup granulated sugar

1/2 teaspoon vanilla extract

1/4 cup cake flour

raspberries and whipped cream, for garnish

Ingredients for Center:

1/2 bar (2 ounces) 60% cacao bittersweet chocolate baking bar

1/4 cup heavy cream

Directions:

To make the centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until ready to bake cakes.

Preheat oven to 400 degrees. To make cake, spray six 4-ounce ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend.

In medium mixing bowl, with an electric mixer, whisk eggs, yolks, sugar and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. With your finger, push a chocolate ball into the middle of each ramekin.

Bake for 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around the inside of each ramekin. Place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.  Yields: 6 servings.