Serves 6
- Vegetable oil spray for greasing the ramekins
- 3/4 cup (1 1/2 sticks) unsalted butter
- 8 ounces good-quality semisweet or bittersweet (60%) chocolate, chopped
- 3 large eggs
- 3 large egg yolks
- 1/3 cup sugar
- 3 Tbsp. all-purpose flour
- 1 cup fresh or frozen raspberries
Place a rack in the middle of the oven and preheat the oven to 450 degrees.
Grease the bottom and sides of six eight-ounce ramekins with the vegetable spray and set aside.
In a medium saucepan melt the butter over low heat until sizzling but not turning brown.
Remove from heat and add the chocolate, using a soft spatula, stir until the chocolate is melted and the mixture is smooth.
In an electric mixer, whisk the egges, egg yolks, and sugar for about 5 minutes on medium speed, or until light and fluffy.
Add the chocolate mixture and mix until just incorporated. Sprinkle in the flour and mix until just blended. Fill each of the
ramekins about one-third of the way. Divide the raspberries on the top of the chocolate in the middle of the ramekins and spoon the remaining chocolate mixture on top.
Place the ramekins on a cookie sheet and bake on the middle shelf for 15 minutes. (If the cakes were
refrigerated, bake for 16 to 17 minutes; if they were frozen, bake for 18 to 20 minutes.). The cakes are done when they are
set on the sides, but still soft in the center. Remove from the oven, run a small knife around the edge of each cake, and
carefully invert onto a plate. When you split open the hot cake the chocolate and raspberries will ooze out of the middle.
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