1 pkg (6 squares) Baker's bittersweet baking chocolate
10 tbsp. butter
1 1/2 cups powdered sugar or Splenda
1/2 cup flour
3 whole eggs
3 egg yolks
Preheat oven to 425 F. Grease 6 custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on medium (50%) 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Cut in half. Serve warm.
This recipe is very easy to convert to sugarfree. Instead of using powdered sugar, substitute with Splenda. I think Splenda now has a version of powdered sugar. At the time, I used regular Splenda and the cakes turned out well.
Makes 6 cakes
Adapted from Kraft