Molten Chocolate Cakes

This recipe comes from the Ivory Keeping Up cookbook. It's always a hit at parties, and is great because you can make it ahead of time.

*and yes, I use the same dishes in every picture haha!

Molten Chocolate Cakes

1cup chocolate chip
1/2 cup butter
4 eggs
1 1/2 cups powdered sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 cup flour

Generously butter six 1/2 cup ramekins or custard cups. Melt chocolate and butter in the microwave at half power, stirring occasionally. Whisk eggs in a large bowl to blend. Whisk in powdered sugar, salt, vanilla, then the chocolate mixture, and finally the flour. Pour batter into greased dishes, dividing equally. (can be made up to 2 days in advance, covered and refrigerated.)

Place ramekins on a baking sheet. Bake in a 425 degree oven until cakes have risen above the rim, but centers remain "molten", about 11 minutes (14-16 minutes if refrigerated). Run a knife or small spatula around the edges to loosen cakes, then carefully turn them out on to serving plates. Decorate plate with raspberry coulis and serve with a scoop of vanilla ice cream.

Raspberry Coulis:
1 (10 oz. ) package frozen raspberries, thawed
2-3 TB. sugar
1 tsp. fresh lemon juice, or to taste

In a blender or food processor, puree raspberries with sugar and lemon juice. Pour mixture through a fine mesh sieve into a bowl, pressing on seeds. Coulis keeps for 3 days, covered and chilled.