6 ounces semi-sweet or dark bittersweet chocolate (BAKERS is good, or any kind of baking chocolate)
10 Tbsp. butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
1. Preheat oven to 425. Grease 6-6 oz. ramekins/custard cups/souffle dishes. GREASE LIBERALLY! Place on baking dish.
2. Microwave chocolate and butter in large microwavable bowl on Medium (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is melted completely. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared ramekins.
3. Bake 14 to 15 minutes or until cakes are firm around the edges but soft in the centers. Let stand 1 minute. Run small knife around the cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately. (They were actually good after being refrigerated over night and warmed up in the morning.)