2 tablespoons butter
8 ounces bittersweet chocolate, coarsely chopped
3/4 cup butter
3 eggs
3 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla
1 tablespoon all-purpose flour
Powdered sugar
Fresh raspberries
Fresh mint leaves
DIRECTIONS
1. Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
2. In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
4. Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and serve with fresh raspberries and mint leaves. Serve immediately. Makes 6 servings.
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