Flourless Frango Double Chocolate Cake

16 ounces Frango Double Chocolate Baking chips
8 ounces butter, unsalted
6 large eggs

In a double boiler, melt chocolate chips and butter until smooth; set aside.

In a double boiler, heat eggs, stirring constantly just until warm to the touch. With an electric mixer, whip eggs until they form soft peaks.

Fold eggs into the chocolate mixture and combine completely.

Spray or butter well six 8 ounce ramekins or heat-proof 8-inch cake pan. Divide chocolate mixture evenly between the ramekins.

Bake at 425 degrees F for 5 minutes, then cover the foil and bake an additional 15 minutes. Remove from the oven and allow to cool slightly at room temperature for 20-30 minutes.

Refrigerate until ready to serve.

Serve with raspberry sauce and ice cream.

Serves 6.

Source: Marshall Field & Company