Dark Chocolate Molten Lava Cake
- 6 ozs Dark Chocolate broken into pieces
- 10 tbsps Butter
- 1 1/2 cups Powdered Sugar
- 1 tbsp Powdered Sugar
- 1/2 cup Flour
- 3 Whole Eggs
- 3 Egg Yolks
- 18 Fresh Raspberries
Heat oven to 425 degrees.
Grease 6-6oz custard cups or soufflé dishes. Place on baking dish sheet.
Microwave chocolate and butter on Medium for 2 minutes or until butter is melted. Stir with whisk until chocolate is completely melted. Add sugar and flour; mix well. Add whole eggs and egg yolks. Beat until well blended. Pour into prepared cups.
Bake 14-15 minutes or until cakes are firm around the edged but still soft in the centers. Let stand 1 minute. Run a small knife around the cakes to loosen. Carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining tbsp of sugar. Garnish with berries.