Chocolate Lava Cakes

Ingredients

• 3/4 cup unsalted butter
• 6 oz. bittersweet chocolate
• 3 eggs
• 3 egg yolks
• 6 Tablespoons granulated sugar
• 3 Tablespoons all-purpose flour
• 1 Tablespoon cocoa powder
• Powdered sugar, whipped cream, or raspberries for garnish

Directions

1. Preheat oven to 450 degrees Fahrenheit. Butter four 6-ounce ramekins or custard cups and dust with cocoa powder .
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until melted.
3. Meanwhile, beat the eggs, egg yolks and sugar together until light colored and thick. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and cocoa powder and mix until just combined.
4. Divide the batter between the four molds and bake at 450 degrees Fahrenheit for 9 to 10 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, powdered sugar, or raspberries, if desired.

*Before garnishing, you can refrigerate the cakes if not serving immediately. Microwave, covered, for 20 seconds to "reliquify" the center.