Molten Chocolate Cakes with Raspberries

Prep Time: 10 minutes
Bake Time: 11 minutes
Yield: 6 servings

Ingredients:

Crisco® All-Vegetable Shortening Sticks
Granulated sugar for dusting
1 cup semi-sweet chocolate chips
10 tbsps. Crisco® Butter Shortening
or 10 tbsps. Crisco® Butter Shortening Sticks
3 large eggs plus 3 large egg yolks
1/2 tsp. vanilla
1 cup powdered sugar
1/4 cup brown sugar
1/2 cup flour
Pinch of Salt
Garnish: Mint sprigs, fresh raspberries and vanilla ice cream

Preparation Directions:

1. Preheat oven to 450°F. Spray six 3/4-cup souffle dishes or custard cups with no-stick cooking spray. Coat the inside of each cup with sugar, tapping out excess. In a microwave safe glass bowl, combine chocolate chips and shortening; microwave at 50% power for 2 minutes or until the shortening is melted; stir until smooth and cool slightly. Whisk eggs, egg yolks and vanilla in large bowl to blend. Whisk in powdered sugar and brown sugar; add chocolate mixture and whisk until blended. Add flour and salt and continue to whisk until blended well. Pour batter into prepared dishes, dividing equally.

2. Bake cakes until sides are set, about 11 minutes. Remove cakes from oven and let stand for 5 minutes. Run small knife around cakes to loosen; immediately turn cakes out onto individual plates. Dust with confectionersÕ sugar; garnish with raspberries and a mint sprig. Serve immediately with vanilla ice cream.