Chocolate Volcano Cakes - cooking recipe

Ingredients

2 tbsp unsalted butter, softened
1 tbsp unsweetened cocoa powder plus additional for dusting
3 tbsp granulated sugar
1/4 cup raisins
2 tbsp dark rum
5 oz semi-sweet chocolate, chopped
10 tbsp (1 1/4 sticks) unsalted butter, chopped
3 None eggs
3 None egg yolks
1/4 cup flour
None None Whipped cream, for serving

Preparation

Preheat the oven to 400\u00b0F. Grease six 3/4-cup ramekins or a large deep muffin pan with the softened butter. Mix the cocoa powder and 1 tbsp of the sugar in a small bowl. Sprinkle inside of ramekins or muffin pan with the mixture, tilting to coat the inside. Shake off the excess.
Place the raisins and rum in a small microwavable bowl. Microwave on medium for 1-4 mins, stirring every 30 seconds. Cover and let stand for 10 mins.
Place the chocolate and chopped butter in a small saucepan on low heat. Stir until just melted (do not overheat). Transfer the chocolate mixture to a large bowl.
Beat the eggs, egg yolks and the remaining 2 tbsp sugar in a medium bowl with an electric mixer on medium speed for about 5 mins, until light and fluffy. Fold the sifted flour into the chocolate mixture. Stir in the eggs and then raisin mixture to make a thick batter. Divide the batter among the prepared dishes.
Bake for 8 min or until the tops are firm. Cool the ramekins or muffin pan for up to 5 mins. Invert onto serving plates. Dust with sifted cocoa powder or powdered sugar. Serve with whipped cream.