Serves: 6

Ingredients:

3/4 cup butter (plus extra for greasing ramekins)

8 oz. semisweet chocolate

3 large eggs

3 large egg yolks

1/4 cup sugar

1 tsp vanilla extract

1 tbsp all-purpose flour

Fresh red raspberries

ice cream or gelato

Instructions:

  1. Preheat oven to 425°F. Grease 6 6-oz. ramekins with butter.
  2. In a medium saucepan, stir the butter and chocolate over low heat until melted and smooth. Remove saucepan from heat.
  3. Beat eggs, yolks, vanilla and sugar in a mixing bowl until thick and pale yellow in color. Fold 1/4 of the chocolate mixture into the egg and sugar mixture. Then fold in the remaining chocolate mixture and flour until fully incorporated.
  4. Pour mixture into prepared ramekins, dividing evenly, and place on a baking sheet.
  5. Bake 10-12 minutes or until sides are set and centers move slightly when shaken. Remove from oven and allow to cool on a wire rack.
  6. To serve, run a thin knife around sides of cakes to loosen. Invert onto serving plates. Serve warm with fresh raspberries and your favorite ice cream or gelato.