Individual Chocolate Lava Cakes

Ingredients: 

1 1/2 60% Cacao Bitter-sweet Chocolate Baking Bars 

eggs  2

heavy cream   1/4 cup

unsalted butter  8 tablespoons (1 stick)

2 egg yolks

sugar   1/3 cup

vanilla extract  1/2 teaspoon

all purpose flour   1/4 cup

METHOD

To make centres  melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler.  Or you may melt in microwave. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) 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.

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.

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