CHOCOLAVA CAKES

Nonstick cooking spray
6 (1 oz.) squares semisweet chocolate squares
10 Tbsp. unsalted butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
3 Tbsp. unsweetened cocoa powder
3/4 tsp. baking powder
3 large eggs, room temperature
FOR SERVING:
1 (10 oz.) package frozen raspberries, thawed and pureed in blender
Fresh raspberries (optional)
1/2 cup heavy (whipping) cream, lightly beaten
Confectioners' sugar

Spray inside of 6 individual souffle dishes or custard cups with nonstick cooking spray; set aside.

In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl.

In small bowl, mix together flour, cocoa powder, and baking powder; set aside.

With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened.

Divide mixture evenly between prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.

WHEN READY TO BAKE:
Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes.

Bake 15 to 18 minutes, until edges are set and center is moist.

TO SERVE:
Cool cakes slightly before inverting onto serving platter. Decorate tops with raspberry puree and, if desired, fresh berries and a dusting of confectioners' sugar.

Source: Hearth and Home, February 2001