Warm Individual Chocolate Cakes with Raspberry Sauce.
Served with a 1997 Barros Vintage Port, a Quinta de Monte Redondo Tawny Port, and an Alvear Gran Solera Pedro Ximenez Sherry.

Chocolate Cakes:

Ingredients:

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

3/4 cup (1 1/2 sticks) unsalted butter, diced

3 large eggs

3 large egg yolks

6 tablespoons sugar

1/8 teaspoon salt

6 tablespoons all purpose flour

Instructions:

1. Preheat oven to 350°F.

2. Butter six 3/4-cup soufflé dishes, custard cups, or individual cake molds.

3. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm.

4. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes.

5. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.

6. Bake until set at edges but still soft in center, about 18 minutes. If you are using individual bundt cake molds, you will need to reduce the time by about 3-4 minutes so as not to overbake (thereby retaining a molten center).