Coca powder for dusting
2 oz bittersweet (semi-sweet) chocolate, chopped into small pieces
4 ½ T unsalted butter, cut into small pieces
2 eggs
1/3 c sugar
¼ c sifted all-purpose flour
vanilla ice cream and fresh raspberries for serving.
Position a rack in the lower third level of the oven and preheat to 450. Grease two 6-oz ramekins and dust lightly with cocoa powder. In a medium heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and blended. (Do not over cook) Let cool to room temperature. In a mixing bowl, whisk together the eggs and sugar until completely blended and frothy. Using a large spatula, gently fold in the chocolate mixture until smooth and blended. Sift half of the four over the batter and gently fold together until just blended, then repeat with the remaining flour. Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes. Serve warm with the vanilla ice cream and raspberries. Serves 2.
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