Ghirardelli Individual Chocolate Lava Cakes

To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.

Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400 degrees F.

Spray six 4-ounce ramekins or custard cups with cooking spray.

Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.

With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.

Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.

Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.