Chocolate lava cake

TOTAL TIME: 1:00

COOK: 0:18

LEVEL: MODERATE

SERVES: 6

INGREDIENTS

nonstick cooking spray
6 semisweet chocolate squares
10 tbsp. unsalted butter or margarine
½ c. granulated sugar
½ c. all-purpose flour
3 tbsp. Unsweetened cocoa powder
¾ tsp. baking powder
3 large eggs
1 package frozen raspberries
Fresh raspberries, optional
½ c. heavy cream
Fresh mint sprigs
Confectioners' sugar for dusting

DIRECTIONS

Spray inside 6 individual soufflédishes 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, and baking powder.With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened.Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.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.Cool cakes slightly before inverting onto serving platters. Decorate as pictured with raspberry purÉe and, if desired, fresh berries, mint sprigs, and a dusting of confectioners' sugar. Makes 6 servings.

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