Chocolate Lava Cake

• 10 Tbsp (1 sticks) unsalted butter

• 5 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped

• 3 large eggs

• 3 large egg yolks

• 1 cups powdered sugar

• cup all-purpose flour

Preparation

Preheat oven to 450. Butter six cup souffl dishes or custard cups. Stir butter and chocolate in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover & chill.)

Bake cakes until sides are set but with the center soft and runny, about 13 minutes or up to 16 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with ice cream, fresh raspberries, and a sprig of mint.

Serves 6