Molten Dark Chocolate Cakes a.k.a. Lava Cakes

I have made these many times and the recipe never fails. The recipe originates from Kraft Canada. You can also use semi-sweet chocolate. Enjoy!

Molten Dark Chocolate Cakes

4 squares BAKER'S Premium 70% Cacao Dark Chocolate
1/2 cup butter
1 cup icing sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1 tsp. icing sugar
12 raspberries

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.



MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into prepared custard cups.



BAKE 13 to 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Sprinkle evenly with 1 tsp. sugar. Top with raspberries. Cut in half. Serve warm.