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Ingredients

Directions

  • Lightly butter eight 8-ounce ramekins or 1-cup soufflé dishes; line bottoms with parchment or wax paper. Place the prepared ramekins on a shallow baking pan or on a large cookie sheet. Set aside.

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  • In a heavy-bottomed, medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. (Or, in a mixing bowl, combine the butter and chocolate. Place mixing bowl over a pot of simmering water and melt butter and chocolate, stirring occasionally. Remove bowl from the simmering water pot; set aside to cool slightly.)

  • In a large mixing bowl, beat eggs and egg yolks with an electric mixer on high speed for 5 minutes or till thick and lemon-colored. Mix a large dollop of the beaten eggs into the butter-chocolate mixture. Gently fold till combined. Add butter-chocolate mixture to remaining beaten egg mixture and fold. After a few folds, sprinkle in sugar, flour, vanilla and salt. Continue to fold till the mixture is combined.

  • Quickly divide the batter evenly among prepared ramekins. Bake in a 350 degree F oven for 9 to 10 minutes or till cakes feel firm to the touch on top edges, but still soft in the center when pressed with a fingertip. Remove from oven; set ramekins on a wire rack. Let cakes cool completely in ramekins.

  • Line a baking sheet with parchment paper. When cakes are cool, use a small metal spatula to loosen edge of cakes from side of ramekin and unmold onto the parchment-lined baking sheet. The centers of the cakes are supposed to be soft. (If not using immediately, wrap in plastic wrap. Refrigerate till ready to use.)

  • When ready to serve, place cakes on a microwaveable serving plate. Heat in a microwave oven on 100% power for 112 to 2 minutes or till warm. (Center of cake will slightly pop up.) Serve with whipped cream and garnish with a splash of Raspberry Sauce. and/or fresh raspberries, if you like

Nutrition Facts

497 calories; 39 g total fat; 278 mg cholesterol; 77 mg sodium. 34 g carbohydrates; 7 g protein;

Raspberry Sauce

Ingredients

Directions

  • Thaw frozen red raspberries in syrup. In a blender or food processor, cover and blend or process the raspberries till pureed. Use a fine sieve to sieve the berry mixture. Cover and chill till ready to use.

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