6 oz bittersweet chocolate chips
2 oz semisweet chocolate chips
10 tablespoons butter (1 1/4 stick)
1/2 cup all-purpose flour
1 1/2 cups confectioner's sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
1/3 cup raspberry preserves
1/3 cup chopped fresh raspberries
Vanilla ice cream
1. Preheat oven to 425°F.
2. Butter 6 (6 oz) custard cups and sprinkle with a coat of cocoa powder.
3. Stir together the raspberries and raspberry preserves and set aside.
4. Chop the butter into rough 2 tbs chunks and place in a medium bowl with the chocolate. Melt in the microwave, or in a double boiler.
5. Pour chocolate into the bowl of a standing mixer and beat on a low speed. Beat in the flour and sugar, then the eggs, yolks, and vanilla extract until smooth.
6. Scoop a large spoonful of batter into each custard cup, so that each cup is about half full. Use the spoon to carve out a small well in the center of the batter. Spoon a tablespoon of raspberry filling into each batter center. Scoop another spoonful of batter on top, until each custard cup is about 3Ž4 full.
7. Place the custard cups on a baking sheet and bake for 14 minutes. The edges should be firm with a runny center.
8. Let cool for 10 minutes then invert onto dessert plates. Sprinkle with cocoa powder and top with a dollop of vanilla ice cream.Read MoreLess