Make this restaurant favorite at home. It's made even more decadently delicious with a hint of raspberry in the cake and a Raspberry Sauce to serve alongside.
Preheat oven to 425°F. Butter 6 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in extracts. Stir in sugar until well blended. Whisk in eggs and yolk. Stir in flour. Pour batter into prepared custard cups.
Bake 10 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates.
For the Raspberry Sauce, mix raspberries and raspberry extract until well blended. Serve with cakes.
Flavor Variations: Prepare as directed, omitting raspberry extract. Or use 1 teaspoon McCormick® Pure Almond Flavor or McCormick® Pure Orange Extract or McCormick® Ground Cinnamon or 1/2 teaspoon McCormick® Pure Peppermint Extract in place of the raspberry extract.
Make Ahead: Prepare chocolate batter up to 10 hours ahead of time. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Let stand at room temperature 30 minutes before baking.