Prep/Total Time: 30 min.
Updated: Sep. 27, 2023
2/3 cup white baking chips1/2 cup butter, cubed1 cup confectioners’ sugar2 large eggs, room temperature2 large egg yolks, room temperature1 teaspoon vanilla extract6 tablespoons all-purpose flour10 fresh raspberries
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.
1 serving: 468 calories, 30g fat (17g saturated fat), 202mg cholesterol, 199mg sodium, 46g carbohydrate (37g sugars, 1g fiber), 6g protein.