FOR THE CAKE:
- 1/4 Cup All Purpose Flour
- 1/2 Cup Sugar
- 1/2 teaspoon Salt
- 2 Large Eggs
- 2 Egg Yolks
- 1 teaspoon Vanilla Extract
- 1/2 Cup Butter (1 stick)
- 1 Cup Semi Sweet Chocolate Chips
FOR THE FILLING:
- 16–20 Fresh Raspberries, mashed (1/3 cup after mashing)
- 1 Tablespoon Raspberry Preserves
- 4 Custard Cups (or ramekins)
- Baking Sheet
- Cooling Rack
- Preheat an oven to 425°F.
- Begin by lightly spraying each custard cup with cooking spray and dust the inside of the cups with cocoa powder tapping out the excess. Set the cups on a baking sheet.
- In a small bowl, whisk the dry ingredients together (flour, sugar, salt) – set aside.
- In a medium bowl, separate the eggs and whisk vigorously – set aside.
- In a large glass bowl, add the butter and the chocolate chips on top. Microwave for 1 minute at 50% power. Stir. Microwave again for 30 seconds, stir. Repeat one last time for 30 seconds or until completely melted – (let cool slightly)
- Add the vanilla. Add the eggs. Gradually add the flour. Whisk until it is all combined.
- In a small bowl, mash the raspberries then add the preserves.
- Fill the cups halfway with the batter. Top with a spoonful of raspberry filling and lightly press into the chocolate. Cover with the remaining batter, dividing evenly between cups.
- Place the baking tray in the center of the oven and bake for 14-15 minutes.
- Transfer the cups to a cooling rack to cool for 8-10 minutes (or save for later), running a butter knife around the edges to loosen.
- Place a plate over the cake and flip it over allowing the cake to come out. Invert again onto a smaller serving plate.
- Serve with a little dusted powdered sugar or a scoop of ice cream.
- Serving Size: 1