Molten Chocolate Cakes

Serves 12
1 c. unsalted butter
8 oz. semi-sweet chocolate chips
5 lg. eggs
1/2 c. sugar
pinch of salt
4 tsp. flour
12 paper cupcake liners
Optional garnish:
6 oz. frozen raspberries
1/2 c. sugar

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat the egg mixture into chocolate until smooth. Beat in flour until just combined. Adjust oven rack to middle position; heat oven to 450º. Line muffin tins with cupcake liners and spray liners with vegetable cooking spray. Divide batter among the muffin cups. Bake until batter puffs but center is not set, 8-10 minutes. Carefully lift cakes from tin. Optional garnish: separate frozen raspberries and coat with sugar. Pull papers away from the cakes and transfer to dessert plates. Serve with sugared raspberries. Note: Center of cakes should resemble pudding. Take care not to over bake.

Winifred Baker - Woodstock, VA