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Preheat oven to 425 and place rack in center of oven.
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Place parchment paper in the bottom of each ramekin. Use a natural non stick spray to coat sides of ramekins and parchment paper. (see preparation above)
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Melt chocolate and butter in double boiler,whisk till smooth.
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Remove from heat and pour into a bowl, preferably with a pouring spout.
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Add vanilla, sugar and stir till blended.
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Whisk in eggs and yolks.
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Stir in remaining ingredients.
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Bake at 425 for 15 minutes or until sides are cooked and centers are soft.
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Let stand 1 minute. Run a knife around the edges of cake and remove from ramekins carefully, they are hot. Serve with Haagen Daz Ice Cream and raspberries.