Yield: 4 servings | Time: 30 minutes
1 stick unsalted butter, plus more for buttering the molds
3 ounces of semisweet chocolate, chopped into small pieces
1 ounce of bittersweet chocolate, chopped into small pieces
4 large eggs
¼ cup sugar
2 teaspoons flour, plus more for dusting the molds
12 ounces of fresh raspberries (10 ounces for the sauce and the remainder to use for garnish)
2 tablespoons sugar
1 teaspoon fresh lemon juice
Step 1: Make sauce – Take water and sugar and place in a small sauce pan and bring to a simmer until the sugar melts in the water. Put 10 ounces of the raspberries into a blender and pour the sugar/water mixture over them. Puree. Strain this pureed mixture through a sieve to remove seeds and produce a smooth sauce. Squeeze one teaspoon fresh lemon juice over the sauce, stir and store up to 4 days in an airtight container in the refrigerator. Can also be frozen.
Step 2: Preheat oven to 450 degrees. Butter 4 four ounce ramekins and lightly dust with flour, shaking out any extra.
Step 3: Melt stick of butter in microwave. Stir chopped chocolate into butter and allow to sit until it melts. Take two eggs and two egg yolks. Add sugar and mix until light yellow and thick. This is called the ribbon stage. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined. NOTE: If chocolate has not melted you can put in microwave in 15 second increments stirring in between. Be careful not to burn the chocolate.
Step 4: Divide the batter among the ramekins equally. You can make in advance and refrigerate. Bring to room temperature just before baking. Place on baking sheet and bake at 450 degrees for 7-9 minutes. These are better slightly undercooked so be careful not to cook longer than this. The goal is to have a slightly molten chocolate center.
Step 5: Put on plate and invert plate to remove from ramekin. Serve with raspberry sauce over the top; sprinkle with some of the reserved whole raspberries; vanilla ice-cream and mint leaves for presentation. Enjoy