1 pkg (6 squares) Bittersweet Baking Chocolate (I used semi-sweet)
10 Tbsp butter
Melt the chocolate and butter until smooth, cool.
add:
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
(I substituted 1 1/2 cup processed egg product so there wouldn't be raw egg)
add eggs one at a time stirring in with a wire wisk until all mixed and pour into greased 6 oz. custard cups, ramkins or other 6 oz size baking dishes and bake 14 to 15 min in 425 degree pre-heated oven. Edges will be firm with the center remaining very soft. Let stand 1 min and loosen sides with a knife and tip out onto plate dust with powdered sugar and top with raspberries or your other favorite topping. Serve warm for best results and effect.
I love this season to pick the raspberries from my yard to add to my dishes.
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