Bittersweet Chocolate Lava Cake Recipe | Cruise Scoop

Ingredients

• 7 tablespoons (3½ ounces) unsalted butter, plus additional for the ramekins, softened to room temperature
• 4 ounces bittersweet chocolate (preferably Valrhona 70% cacao Guanaja), cut into chip-sized pieces (about 1 cup)
• 4 large eggs
• 3 tablespoons granulated sugar
• ¼ cup plus 1 tablespoon all-purpose flour
• 6 chocolate truffles
• 1 pint fresh raspberries
• Whipped cream, optional