Chocolate Pots

MOLTEN CHOCOLATE POTS WITH RASPBERRY SAUCE FROM EM’S RESTAURANT

7 ounces dark chocolate

7 tablespoons butter, softened

1/3 cup sugar

4 eggs, lightly beaten

3 tablespoons all-purpose flour

For raspberry sauce:

1 pint raspberries

2 tablespoons sugar

Preheat oven to 400 degrees F. Melt chocolate in a double boiler, afterwards set aside. Place a butter and sugar  in the bowl of an electric mixer and beat until thick and creamy. Gradually add the eggs and beat until smooth. Fold in the flour and melted chocolate. Spoon a reduction into 5 4-ounce ramekins (greased and floured). Bake for 15 minutes.

To prepare the sauce: Simmer fresh raspberries over low heat until they start to fall apart. Sweeten berries to taste with sugar and cook for an additional 2 minutes. As needed, thicken the sauce with cornstarch or skinny with water.

Top unmolded cakes with warm raspberry sauce