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• Ganache
• * 4 oz 60% dark chocolate bar
• * 1/2 cup heavy cream

• Cake
• * 4 oz 60% dark chocolate bar
• * 1 stick butter
• * 2 eggs
• * 2 egg yolks
• * 1/3 cup sugar
• * 1/2 tsp vanilla
• * 1/4 cup cake flour

1. Make ganache centers: melt chocolate and cream in double boiler or very carefully in microwave. Whisk gently until blended. Refrigerate until firm (at least 2 hours).
2. Roll ganache into 6 balls, refrigerate until needed.
3. Oven to 400. Spray 6 ramekins or custard cups.
4. Melt chocolate and butter in double boiler. Whisk gently.
5. In an electric mixer, combine eggs, yolks, sugar, vanilla until thick and light.
6. Fold melted chocolate/butter and flour into the egg mixture.
7. Spoon into ramekins. Place a ganache ball in the middle of each.
8. Bake about 15 minutes or until cake is firm to the touch. Let rest 5 minutes. Run a knife around the rims,

invert onto a plate. Garnish with raspberries and whipped cream.