Raspberry-White Chocolate Lava Cakes

Directions

Preheat oven to 425°. In a microwave-safe bowl, melt baking chips and butter for 30 seconds; stir until smooth. Whisk in confectioners’ sugar, eggs, egg yolks and vanilla until blended. Fold in flour. Transfer to 5 generously greased 4-oz. ramekins; press 2 raspberries into center of each ramekin. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes. Remove from oven; let stand 10 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately. If desired, garnish with additional raspberries.