For the Center: 1/2 bar (2 oz.) 60% Cacao Bittersweet Chocolate Baking Bar; 1/4 cup heavy whipping cream
Cake: Nonstick cooking spray
1 bar (4 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbs. unsalted butter (1/2 cup)
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
fresh raspberries and whipped cream for garnish
To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls, refrigerate until needed.
To make cake, heat oven to 400 degree F. Spray six 4 oz. ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With an electric mixter, whisk eggs, yolks, sugara and vanilla on high speed for about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch.
Let cakes sit out of the oven for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream and serve to your sweet, sweet Valentine at once.