1. For filling, in a small heavy saucepan combine 3/4 cup of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover; chill about 45 minutes or until firm.
  2. Meanwhile, in a medium heavy saucepan cook and store the remaining 1 cup chocolate pieces and the butter over low heat until melted. Remove from heat cool.
  3. Form filling into 6 equal-size balls; set aside. Lightly grease and flower six 3/4 cup soufflé dishes or six 6 ounce custard cups. Place dishes or cups in a 15x10x1 inch baking pan; set aside.
  4. In a mixing bowl beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 5 minutes or until lemon coloured. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa powder or mixture; beat on low speed just until combined. Spoon 1/3 cup batter into dishes. Place 1 ball of filling into each dish. Spoon remaining batter into dishes.
  5. Back in a 400ºF oven about 13 minutes or until cakes feel firm at edges. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto desserts plates. If desired, dust with powdered sugar and garnish with Heeman’s raspberry sauce and optional fresh raspberries and mint. Serve immediately.

Prep: 15 minutes
Bake: 13 minutes
Oven: 400ºF
Chill: 45 minutes

Make-Ahead Directions:

Prepare as above through step 4. Cover and chill until ready to bake or up to 4 hours. Let stand at room temperature for 30 minutes before baking as directed.

Nutrition Facts per serving: 621 cal., 47 g total fat (27 g sat fat), 285 mg chol., 291 mg sodium, 50 g cargo., 3 g fibre, 8 g pro.
Daily Values: 26% vit. A, 8% calcium, 16% iron

* Values are for cake only, do not include sauce or other optional items.