These chocolate cakes are rich and wonderful with coffee after a good meal. This is definitely a dessert for chocoholics!
7 ounces bittersweet chocolate
7 ounces sweet butter
4 whole eggs
4 egg yolks
2/3 cup powdered sugar
1/3 cup flour
Preheat oven to 400 degrees.
Beat the whole eggs and the egg yolks with a mixer on high for approximately 4 minutes. In a separate mixing bowl (that can go into the microwave) combine chocolate and butter. Microwave on medium power for 3 minutes. Stir. Microwave for another 3 minutes on medium or until chocolate and butter blend.
Fold eggs into chocolate mixture. Blend in flour and sugar.
Pour into four 8-ounce ramekins (we used an old and deep cast iron muffin pan). Bake approximately 10 to 12 minutes. Do not over bake. Center of cake is to remain “gooey”. Serve warm from the oven with raspberry sauce drizzled over the top.