Makes 6 small cakes.
2 ounces bittersweet chocolate
1/4 cup heavy cream
4 ounces bittersweet chocolate
1/2 cup unsalted butter
2 large whole eggs
2 large egg yolks
1/3 cup sugar
1/2 teaspoon vanilla
1/4 cup flour
To make the filling, melt the chocolate in a double boiler. Gently whisking in the heavy cream until they are blended well.
Refrigerate the chocolate mix until it is firm, this may take up to 2 hours. Once firm make six balls of the chocolate mix and return them to the refrigerate until needed.
To make the cakes, you well need to preheat the oven to 400 degrees and have tray with 6, 4 ounce cupcake cups. Remember to grease the tray.
With the double boiler melt the chocolate for the cake. This time adding in the butter, stirring from time to time until it is smooth.
In another bowl whisk the eggs, sugar and vanilla for 5 minutes at a high speed. At the end of the mix should be thick and light. Now add the melted chocolate from the double boiler and the flour. Once this is mixed together spoon the batter into the cupcake cups and add a chocolate ball from the refrigerator to each.
Bake for about 15 minutes. Once baked remove from the oven and let stand for 5 minutes before removing them. To make it easier to remove you can run a knife around the inside of the cup. Flipping the pan and hitting the bottom softly to shake them free.
Garnish with Raspberries and whipped cream.