Molten Chocolate Lava Cakes With Caramel Sauce

Preheat oven to 400 degrees F (200 C).

Butter and lightly flour 6 -6oz (175mL) ramekins.

Tap out the excess flour. Set the ramekins on a baking sheet.

In a double boiler, over simmering water, melt the butter and the chocolate. Whisk until smooth.

In a medium heatproof bowl, beat eggs and egg yolks with sugar, and salt until pale yellow and light.

Quickly fold the melted chocolate mixture into the eggs.

Fold in flour.

Spoon about 1/3 cup of batter into each ramekin. Bake for 10-12 minutes, or until the sides of the cakes are set and the centers are still soft.

Let the cakes cool in the ramekins for 1 minute and then invert them onto dessert plates.

Let ramekins stand for 10 seconds before lifting them off the cakes. Serve immediately with the caramel sauce fresh raspberries.

Heat sugar, over low heat, in a non-reactive saucepan, for about 7 minutes, or until it turns an amber colour.

Remove the saucepan from the heat and, averting your eyes, add the cream and brandy.

Return to heat, stirring frequently, until all sugar melts. Set aside until serving. Mixture will thicken as it cools.