Yield: 4 servings
4 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
8 tablespoon(s) unsalted butter (1 stick)
2 whole eggs
2 egg yolks
1/3 cup(s) sugar
1/2 teaspoon(s) vanilla extract
1 tablespoon(s) cake flour
Pinch of salt
Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into the egg mixture. Fold in flour and salt just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450°F for about 9–10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and a dollop of whipped cream.
