molten chocolate cakes with raspberry fool

* adapted from a 'bon appétit' january 2001 recipe

cakes
5 ounces bittersweet chocolate, chopped roughly
1 1/4 sticks unsalted butter plus more for ramekins
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

raspberry fool

directions:
1. Butter six 3/4-cup soufflé dishes or ramekins.

2. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly.

3. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then slightly cooled chocolate mixture (add slowly so you don't cook the eggs!) and flour.

4. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

5. Preheat oven to 450 F. Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated (depending on the heat of your oven). Run a small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with raspberry fool, ice cream or fresh fruit.

raspberry fool:
1 cup fresh raspberries
1 1/2 cups chilled whipping cream
3 tablespoons sugar

1. Using electric mixer, beat cream and sugar in a large bowl until firm peaks form. Fold raspberries into cream, breaking apart a few raspberries into the whipped cream. Refrigerate until needed.

notes: