Molten Chocolate-Raspberry Hearts

Cooking Instructions

Raspberry Sauce: Press raspberries with back of a wooden spoon through a strainer set over a bowl. Discard seeds. Stir sugar into sauce in bowl.

Frozen Chocolate-Raspberry Centers: Melt raspberry chocolate chips in cream in a small saucepan over low heat or on medium in micro­wave, stirring until blended and slightly thick­ened. Pour into a small metal bowl. Re­frigerate 4 hours or until firm enough to shape.

Divide in 6 equal pieces, roll into balls and flatten to 11⁄2-in.-diameter disks. Freeze until very firm.

Warm Chocolate-Raspberry Cakes: Heat oven to 425°F. Lightly coat six 6-oz (3⁄4-cup capacity) heart-shaped pans (see Note) or six 6-oz ramekins with nonstick spray. Place on a rimmed baking sheet.

Melt chips and butter in a small saucepan over low heat or on medium in microwave, stirring until well blended. Stir in cocoa powder.

Whisk eggs, sugar, vanilla and baking powder in a medium bowl until blended. Whisk in chocolate mixture, then flour. Divide evenly among prepared pans.

Bake 6 minutes or until cake sides are set but center is still soft. Push a frozen chocolate-raspberry disk into middle of each cake, but not to the bottom (the batter doesn’t have to cover the disk).

Bake 6 to 7 minutes longer or until cakes have risen and centers are liquid. Cool in pans on a wire rack 5 minutes.

Run a thin sharp knife between cakes and pans. Invert on serving plates. Spoon sauce around cakes; garnish with cream, raspberries and mint. Serve very warm.

NOTE Six-ounce heart-shaped pans are made by Wilton. .

Planning Tip: The sauce can be made up to 3 days ahead. Refrigerate covered. Chill and freeze the chocolate-raspberry centers at least 1 day or airtight up to 3 months. Batter-filled cake pans (Step 6) can be refrigerated, covered, up to 1 day. Let stand at room temperature 30 minutes before baking.