Molten chocolate cake
Serves 6
6 ounces bittersweet chocolate 
3/4  cup butter, unsalted 
1 1/2  cups sugar 
6  tablespoons unsweetened cocoa 
4  large eggs  
Melted butter and sugar to coat dishes 
  Raspberry sauce: 
2  cups fresh raspberries 
1/4  cup sugar 

Preheat oven to 350 degrees. Melt chocolate in double boiler. Cream butter and sugar using electric mixer. Slowly add eggs one at a time. Add melted chocolate, then cocoa powder. Stir until all ingredients are fully incorporated. Prepare 6 custard dishes by brushing with melted butter and dusting with sugar. Fill dishes three-quarters full and place on cookie sheet. Bake 10-12 minutes, until batter has risen over top of dishes. Cakes should be a little gooey in center. 

For raspberry sauce: Mix berries and sugar. Cook over medium heat 5 minutes or until berries get soft. Puree and strain.

Serve cakes with raspberry sauce and vanilla ice cream. Garnish with cocoa powder, powdered sugar and mint leaf.

Per serving: 676 calories, 10g protein, 40g fat (23g saturated), 86g carbohydrate, 293mg sodium, 207mg cholesterol, 7g dietary fiber.

Published Wednesday, June 7, 2000, in the San Jose Mercury News