Dark Molten Chocolate Cakes

Ingredients

• 4 oz baker's bittersweet chocolate (6 oz.)
• 10 Tbsp butter 
• 3  egg yolks 
• 0.5 cup flour 
• 1.5 cups powdered sugar divided
• 18  raspberries fresh
• 3  eggs whole

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• microwave

Directions

1. Heat oven to 425F.
2. Grease 6 (6-oz.) custard cups or souffl dishes.
3. Place on baking sheet.
4. 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.
5. Add 1-1/2 cups sugar and flour; mix well.
6. Add whole eggs and egg yolks; beat until blended.
7. Pour into prepared cups.
8. Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers.
9. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates.
10. Cut in half.
11. Serve warm topped with remaining sugar.
12. Garnish with berries.