If the way to a man’s heart is through his stomach, I’m pretty sure I’m going to have a line down the block after whipping up these beauties. My husband is going to have to fight ‘em off with a stick. Okay, okay. Maybe not. But trust me when I tell you that you need to make these. Tonight. They are every ounce as good as they look! And they are the perfect late night Valentine’s Day treat.
- 6 oz bittersweet chocolate chips
- 2 oz semisweet chocolate chips
- 10 tablespoons butter (1 1/4 stick)
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioner's sugar
- 3 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup raspberry preserves
- 1/3 cup chopped fresh raspberries
- Cocoa powder
- Vanilla ice cream
- Preheat oven to 425°F.
- Butter 6 (6 oz) custard cups and sprinkle with a coat of cocoa powder.
- Stir together the raspberries and raspberry preserves and set aside.
- Chop the butter into rough 2 tbs chunks and place in a medium bowl with the chocolate. Melt in the microwave, or in a double boiler.
- Pour chocolate into the bowl of a standing mixer and beat on a low speed. Beat in the flour and sugar, then the eggs, yolks, and vanilla extract until smooth.
- Scoop a large spoonful of batter into each custard cup, so that each cup is about half full. Use the spoon to carve out a small well in the center of the batter. Spoon a tablespoon of raspberry filling into each batter center. Scoop another spoonful of batter on top, until each custard cup is about ¾ full.
- Place the custard cups on a baking sheet and bake for 14 minutes. The edges should be firm with a runny center.
- Let cool for 10 minutes then invert onto dessert plates. Sprinkle with cocoa powder and top with a dollop of vanilla ice cream.
Adapted from the Food Network