To make centers, melt chocolate and cream in double boiler Whisk gently to blend. Refrigerate about 2 hours or until firm. .Form into 6 balls and refrigerate until needed
To make cake heat oven to 400. Spray six 4 ounce ramekins with cooking spray. Melt Chocolate and butter in double boiler, whisk gently to blend. With an electric mixer whisk eggs, yolks, sugar,and vanilla on high speed (about 5 minutes) or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each.
Bake about 10 minutes or until cake is firm to the touch, then let it sit out of the oven for about 5 mintues. Run a small sharp knife around inside of each ramekin. Place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
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|Serving Size: 1 recipe (1115g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 1569 (47%)|
|Amt Per Serving||% DV|
|Total Fat 174.3g||232 %|
|Saturated Fat 90g||450 %|
|Monounsaturated Fat 56.5g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 1260.5mg||388 %|
|Sodium 20566.4mg||709 %|
|Potassium 975.6mg||26 %|
|Total Carbohydrate 405.1g||119 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 392.1g|
|Protein 46g||66 %|
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Calories per serving: 3334
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