FEBRUARY 13TH: TORTINI (Italian for “little cake”)

Dark Molten Chocolate Cakes

1 ½ pkg. (4 oz. each) Baker’s Bittersweet Chocolate, broken into pieces

10 Tbsp. butter

1 ½ c. + 1 Tbsp. powdered sugar, divided

½ c. flour

3 whole eggs

3 egg yolks

18 fresh raspberries

Heat oven to 425°. Grease 6 (6 oz.) custard cups or soufflé dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on MEDIUM for 2 minutes or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1 ½ c. sugar and flour; mix well. Add whole eggs and egg yolks beat until well blended. Pour into prepared cups. Bake 14-15 minutes or until cakes are firm around edges but till soft in centers. Let stand 1 minute. Run small knife around cakes to loosen; carefully unfold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries. Yield: 6 cakes/12 servings.