Falling Chocolate Cake With Raspberry Sauce

Directions

1. Preheat oven to 350. Butter 10 1/2 c. ramekins.
2. Heat chocolate and butter in a double boiler, stirring. Cold mix to room temperature.
3. Beat sugar and Large eggs with an electric mixer till well-combined. Add in flour and beat till thick and creamy, about 3 min. Stir in chocolate mix till well-combined and divide batter among ramekins.
4. Put ramekins on making sheet and bake in middle of oven till cake surfaces are cracked, about 15 min (centers will tremble slightly). Cold cakes in ramekins on a rack for 5 - 10 min, or possibly till cold sufficient to handle.
5. Run a thin knife around edges of ramekins and invert hot cakes onto dessert plates. Sprinkle cakes with confectioner's sugar and garnish with mint. Serve cakes with ice cream and raspberry sauce.
6. suggested using pastry, cake, walnut, or possibly other nut flour in place of regular flour. Or possibly a mix (i.e. 3/4 cake, 1/4 nut flour).