Mini Molten Chocolate Cakes

Adi, one of my favorite people from the Enclave, loves molten chocolate cakes and I was wanting to make something wonderful in the ramekins I recently inherited. Logically this made for a perfect excuse to get together, chat, and make some cake. We certainly wouldn't need an excuse, but really - chocolate isn't exactly a bad way to spend a Sunday evening.

Mini Molten Chocolate Cakes
From the Better Homes and Gardens New Baking Book

3/4 cup butter
6 ounces semisweet chocolate, chopped
granulated sugar
3 eggs
3 egg yolks
1/3 cup sifted powdered sugar
1 1/2 teaspoon vanilla
1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
Chocolate spiral garnishes (optional)
fresh raspberries (optional)

1. In heavy saucepan combine butter and chopped chocolate; melt over low heat stirring constantly. Remove from heat; cool. Grease six 1-cup souffle dishes or 6-ounce custard cups. Coat with granulated sugar. Place in shallow baking pan; set aside.
2. Beat eggs, egg yolks, powdered sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes.
3. Bake in a 400 degree oven 12 to 14 minutes or until cakes rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes 5 minutes. Invert with pot holders onto plates. Cool 15 minutes before serving with ice cream. If desired, sprinkle with additional sifted powdered sugar and top with spiral garnishes and raspberries.

I think we overcooked these just slightly so the middle wasn't as molten as I'd like them to be. The recipe wasn't as rich as we wanted it either... so this is a place to start, but I'm not sold that it's the best one out there or worth repeating...