Mini Molten Chocolate Cakes

1. In heavy saucepan combine butter and chopped chocolate; melt over low heat, stirring constantly. Remove from heat; cool. Grease six 1-cup souffle dishes or 6-ounce custard cups. Coat with granulated sugar. Place in shallow baking pan; set aside. 

2. Beat eggs, egg yolks, powdered sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes. 

3. Bake in a 400 degree F oven 12 to 14 minutes or until cakes rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes 5 minutes. Invert with pot holders onto plates. Cool 15 minutes before serving with Mocha Cream. If desired, sprinkle with additional sifted powdered sugar and top with spiral garnishes and raspberries. Makes 6 servings. 

Mocha Cream: In a cup stir 1 teaspoon instant espresso powder or 2 teaspoons instant coffee crystals and 1 teaspoon hot water until dissolved. In chilled bowl combine 1/2 cup cold whipping cream, 2 tablespoons powdered sugar, 1 teaspoon unsweetened cocoa powder, 1/2 teaspoon vanilla, and espresso mixture. Beat with chilled beaters of electric mixer on medium-high speed until soft peaks form.