MOLTEN CHOCOLATE CAKE
Microwave the butter and chocolate in a medium bowl for about 1 minute. Stir and then microwave in 20 second intervals until melted and smooth.
Stir in the powdered sugar and then add the eggs and egg yolks.
Mix everything well (I did it all with a fork), and then add the flour. Once the mixture is smooth, spoon into prepared dishes.
You can use 4 small custard cups/ramekins, or you can pour batter into 10 paper-lined muffin cups. I have a heart shaped muffin pan that I wanted to use to make a fun Valentines Day treat, and it worked great too. Just make sure to grease the ramekins really well before pouring the batter in.
Bake at 425 for 12-14 minutes.
Let stand for about 1 minute and then carefully run knife around cakes to loosen and then invert onto dessert plates.
Serve warm with whipped cream.
I also made a Raspberry Coulis to drizzle on the top and it was wonderful!
Mix sugar and water in saucepan over medium heat and stir until sugar is completely dissolved (about 5 minutes).
Put the sugar mixture in a blender with the raspberries and blend until smooth.
Strain the sauce through a fine mesh sieve and then drizzle over the cake. I use a condiment bottle to make a perfect drizzle and then store any extra sauce in the fridge.