Ingredients
The following ingredients have 12 Servings
- 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into small pieces
- 10 Tbsp. butter
- 1-1/2 cups plus 1 Tbsp. powdered sugar, divided
- 1/2 cup flour
- 3 whole eggs
- 3 egg yolks
- 18 fresh raspberries
Instruction
- Heat oven to 425ºF.
- Grease 6 (6-oz.) custard cups or souffl� dishes. Place on baking sheet.
- Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until blended. Pour into prepared cups.
- Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.
