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1
Preheat oven to 450F Grease and flour inside of ramekins.
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2
Dust with 2 tablespoons of sugar and set cups on baking sheet.
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3
Melt butter and chocolate in a double boiler, or bowl set on pot with barely simmering water.
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4
Beat Almond Paste, 1/4 cup sugar and cocoa until combined.
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5
Add eggs and yolk.
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6
Mix until incorporated and beat on high speed for 10 minutes.
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7
On a low speed; slowly pour melted chocolate and liqueur into Almond Paste mixture until combined.
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8
Gently fold in flour until just mixed.
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9
Spoon* 1/2 cup of batter into each cup.
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10
Bake for 9-10 minutes.
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11
If using six ounce custard cups bake less time.
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12
Check at 8-9 minutes.
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13
Cake top and sides should be set but center soft.
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14
Place tray on wire rack to cool for 5 minutes.
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15
Run a thin knife around inside edge of cup and tip upside down on plate.
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16
Gently remove cup.
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17
Serve with raspberries, raspberry sauce or whipped cream.
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18
Filled ramekins can be covered and refrigerated up to six hours before baking - just let them sit at room temperature for 30 minutes before placing them in the oven.
