The recipe allows for bittersweet or semi-sweet chocolate. This time I made the cakes with almost all unsweetened chocolate (again, I can't read). Because this made the cake less sweet, the raspberry sauce needed to be sweeter, and so I used 3 Tbsp. of sugar in the sauce. For a tangier sauce, use less sugar. For best results, taste the sauce and adjust the amount of sugar as needed. These cakes can be accompanied by a variety of things, so be creative: ice cream, fruit, powdered sugar, whipped cream, fruit sauce, or a combination.
My mom first introduced me to this cake, but she made a mega version in a bundt pan. The recipe was called "Tunnel of Fudge Cake". I unintentionally called it "Tunnel of Love", which was identified by my family members as a Freudian slip...chocolate = love.
Molten Chocolate Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
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. Run small knife around cakes to loosen. Immediately turn cakes out onto plates.
1 tsp. cornstarch
1 1/2 - 3 Tbsp. sugar
3 Tbsp. water
6 ounces frozen raspberries
In a small saucepan, stir together the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Continue stirring and boil one additional minute.