Chocolate Lava Cake

Ingredients:
Chocolate Lava Cakes:
1/4 cup (1/2 stick) unsalted butter, plus more for preparing pans
1/8 cup finely ground walnuts
3 (1-ounce) squares unsweetened chocolate
3 (1-ounce) squares semisweet chocolate
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons buttermilk
2 eggs
1/4 cup semisweet chocolate chips
1/2 cup chopped walnuts

Raspberry Coulis:
1 cup raspberries, fresh or frozen
1/2 cup sugar
Powdered sugar, for topping
Whipped cream, for topping (optional)

Directions:
Preheat the toaster oven to 150°F. Generously butter 4 cups of a 6-cup muffin tin and then dust it with the ground walnuts.

To make the chocolate lava cakes, place the chocolate squares and the 1/2 cup butter in an ovenproof dish and melt them in your toaster oven while you prepare the other ingredients. Combine the flour, baking soda, sugar, and salt in a large bowl.

In a smaller bowl, whisk the buttermilk and eggs together, and then stir them into the dry ingredients. Slowly add the melted chocolate and butter to the batter, blending thoroughly. Add the chocolate chips and walnuts and stir until they are evenly distributed. Increase the oven temperature to 350°F. Pour the batter evenly into the prepared muffin tin and, once the oven has reached the correct temperature, bake the cakes for 10 minutes.

To make the raspberry coulis, while the cakes are baking, puree the raspberries and sugar in a blender, until they form a nice, thick sauce. Remove the cakes from the oven and carefully remove them from the tin. Serve them with a sprinkle of powdered sugar and dollop of softly whipped cream over the top and the raspberry coulis on the side.

http://www.thenest.com/Recipes/Chocolate_Cake_Comfort-food_Dessert_Easy_Party-Pleasers_8043/detailview.aspx?id=8043&type=7&recipe_ingredients=Chocolate&pageIndex=2