Molten Chocolate Cakes

Ingredients:

1 cup unsalted butter

1 (4 ounce) 60% Cacao Chocolate Baking Bar 

1 cup chocolate chips

5 large eggs

1/2 cup sugar

1/2 teaspoon vanilla

Pinch of salt

4 teaspoons all-purpose flour

foil baking cups

**Garnish:

1 (6 ounce) container raspberries

2 tablespoons sugar

Directions:

Melt butter and chocolate in a large, heavy saucepan over low heat; stirring frequently. Remove from heat when completely melted and set aside. Beat eggs, sugar, vanilla and salt with a hand mixer in a medium bowl until sugar dissolves. With beaters running, add egg mixture into chocolate and beat until smooth. Beat in flour until just combined. Allow mixture to cool for about 10 minutes then cover bowl with plastic wrap and transfer to refrigerator until ready to bake cakes. Batter can be made the day ahead if desired.

Remove from refrigerator about a half hour before baking just to take the chill off. Preheat oven to 450 degrees. Line a standard-size muffin tin with foil baking cups. Spray baking cups lightly with non-stick cooking spray. Divide batter among cups. You can bake as many as you need and keep the remaining batter in the refrigerator for up to two days and bake when needed.

Bake until batter puffs but center is not set, 8 to 10 minutes. Remove from oven and allow to cool for about 5 minutes. Carefully lift cakes from tin. Pull foil cups away from cakes and transfer cakes to dessert plates.

Toss the raspberries with 2 tablespoons sugar in a small bowl. Top each cake with some of the sugared raspberries and serve with a scoop of vanilla ice cream and enjooy ! ;)