Rich and runny with a deep, dark, delicious chocolate centre, these will be the hit of your next dinner party. You can make them ahead and freeze them before baking.
4 oz semi-sweet chocolate, chopped
½ cup butter, cut into small pieces
2 egg yolks
1/3 cup raw sugar
¼ cup flour (gluten free flour works fine)
6 chunks (about ½ oz each) semi-sweet or dark chocolate
6 black sour cherries (optional)
In medium glass or stainless steel bowl, combine chocolate and butter and place over pot of simmering water; stir until just melted. Cool.
Preheat oven to 350° F. Lightly grease 6 individual ramekins (you can also use a muffin tin) and line bottoms with a circle of parchment paper.
In large bowl, beat eggs and yolks with sugar about 5 minutes or until thick and light coloured. Add cooled chocolate/butter mixture. Stir in flour. Beat until well blended.
Spoon batter into prepared ramekins and place a piece of chocolate and a cherry (if using) in the centre of each. You can bake them now or freeze for later.
Bake 14-16 minutes (16-20 minutes if frozen). They should be puffed but the centre should be soft. Carefully remove from pans and place right side up on a plate.