Ingredients
6 ounces Bakers dark bittersweet chocolate
10 tablespoons butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
Preparation
Preheat oven to 425 degrees. Grease 6 (6 ounce) custard cups. Place on baking sheet.
Microwave chocolate and butter in large microwavable bowl on medium power for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly between prepared custard cups.
Bake 14 to 15 min. or until cakes are firm around the edges but soft in the center. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.
