Ingredients

The following ingredients have 4 Servings
  • 1 stick unsalted butter (, plus melted butter for brushing)
  • 1 TBS unsweetened cocoa powder
  • 1/4 cup 1/4 cup all-purpose flour (, plus 1 tablespoon extra)
  • 5 ounces dark chocolate chips
  • 6 fresh raspberries (, plus more for garnish)
  • 3 TBS raspberry preserves
  • 1/2 cup sugar
  • 3 eggs (, room temp)
  • salt
  • powdered sugar

Instruction

  • Preheat the oven to 425 degrees F. Brush four small ramekins with melted butter. Set aside.
  • In a small bowl, whisk the cocoa powder with 1 tablespoon of flour; sprinkle the mixture into the ramekins to cover the bottom and sides, lightly dusting them and then tapping to remove any extra. Place the ramekins on a baking sheet.
  • In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Set aside.
  • In a small bowl, mash the raspberries with the seedless raspberry preserves; set aside.
  • In a bowl, using an electric mixer, beat the sugar, eggs, and pinch of salt at medium-high speed until thickened- about 3 minutes. Fold in the melted chocolate until no streaks remain. Fold in 1/4 cup of flour.
  • Spoon two-thirds of the batter into the ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 18-19 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 10 minutes.
  • Run the tip of a knife around each cake to loosen. Invert a small plate over each cake and filp carefully to remove cakes. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and garnish with raspberries.  Serve immediately.