Chocolate Lava Cake

Ingredients

• 10 Tbsp (1 sticks) unsalted butter
• 5 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped
• 3 large eggs
• 3 large egg yolks
• 1 cups powdered sugar
• cup all-purpose flour

Preparation

• Preheat oven to 450.
• Butter six cup souffl dishes or custard cups.
• Stir butter and chocolate 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.
• (Can be made 1 day ahead. Cover & chill.)
• Bake cakes until sides are set but with the center soft and runny, about 13 minutes or up to 16 minutes for batter that was refrigerated.
• Run small knife around cakes to loosen.
• Immediately turn cakes out onto plates.
• Serve with ice cream, fresh raspberries, and a sprig of mint.
• Serves 6