Molten Chocolate Cakes with Chunky Raspberry Sauce

Ingredients

• Sauce:
• 2 cups fresh or thawed frozen raspberries
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• Cakes:
• 12 tablespoons unsalted butter (1 1/2 sticks), cut into small pieces
• 8 ounces bittersweet chocolate, finely chopped
• 3 large eggs, at room temperature
• 3 large egg yolks, at room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour

Preparation

1. 1. Make sauce: Place raspberries in a large bowl and stir in lemon juice and sugar. Use a fork to mash until sugar is dissolved and sauce is chunky. Cover and chill well before serving.
2. 2. Make cakes: Preheat oven to 425°F. Butter 8 3/4-cup ramekins or custard cups. Dust with sugar and tap out excess. Place on a large baking sheet.
3. 3. Melt 12 Tbsp. butter with chocolate in top of a double boiler over barely simmering water, stirring often. Remove from heat and let cool slightly.
4. 4. Using an electric mixer on medium-high speed, beat eggs and egg yolks with sugar and vanilla until light and fluffy, about 6 minutes. Fold in flour and chocolate mixture. Divide batter between ramekins and bake until firm yet slightly soft in center, 10 to 12 minutes. Do not overbake.
5. 5. Run a knife around outside of cakes to loosen and carefully turn out onto small plates. Serve warm with raspberry sauce.