Individual Chocolate Lava Cakes

Ingredients

• 1 1/2 bittersweet baking chocolate (60% Cacao 4oz bars)
• 2 eggs
• 1/4 cup heavy cream
• 8 tablespoons unsalted butter (1 stick)
• 2 egg yolks
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup cake flour

Directions

1. 1

   To make centers, melt 1/2 bar (2oz) chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

2. 2

   To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) chocolate and butter in double boiler; whisk gently to blend. 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. Place a chocolate ball in the middle of each ramekin.

3. 3

   Bake about 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 inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.