Ingredients:

Raspberry Sauce
1 bag (12 oz) frozen unsweetened raspberries, thawed
3 Tbsp sugar

Frozen Chocolate-Raspberry Centers
1/3 cup (2 oz) raspberry chocolate chips
21/2 Tbsp heavy (whipping) cream

Warm Chocolate-Raspberry Cakes
2/3 cup (4 oz) raspberry chocolate chips
1 stick (1/2 cup) unsalted butter
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 cup all-purpose flour

Garnish: unsweetened whipped cream, fresh raspberries and mint sprigs

Preparation:

1. Raspberry Sauce: Press raspberries with back of a wooden spoon through a strainer set over a bowl. Discard seeds. Stir sugar into sauce in bowl.

2. Frozen Chocolate-Raspberry Centers: Melt raspberry chocolate chips in cream in a small saucepan over low heat or on medium in microwave, stirring until blended and slightly thickened. Pour into a small metal bowl. Refrigerate 4 hours or until firm enough to shape.

3. Divide in 6 equal pieces, roll into balls and flatten to 11/2-in.-diameter disks. Freeze until very firm.

4. Warm Chocolate-Raspberry Cakes: Heat oven to 425F. Lightly coat six 6-oz (3/4-cup capacity) heart-shaped pans (see Note) or six 6-oz ramekins with nonstick spray. Place on a rimmed baking sheet.

5. Melt chips and butter in a small saucepan over low heat or on medium in microwave, stirring until well blended. Stir in cocoa powder.

6. Whisk eggs, sugar, vanilla and baking powder in a medium bowl until blended. Whisk in chocolate mixture, then flour. Divide evenly among prepared pans.

7. Bake 6 minutes or until cake sides are set but center is still soft. Push a frozen chocolate-raspberry disk into middle of each cake, but not to the bottom (the batter doesn''t have to cover the disk).

8. Bake 6 to 7 minutes longer or until cakes have risen and centers are liquid. Cool in pans on a wire rack 5 minutes.

9. Run a thin sharp knife between cakes and pans. Invert on serving plates. Spoon sauce around cakes; garnish with cream, raspberries and mint. Serve very warm.

Planning Tip:

The sauce can be made up to 3 days ahead. Refrigerate covered. Chill and freeze the chocolate-raspberry centers at least 1 day or airtight up to 3 months. Batter-filled cake pans (Step 6) can be refrigerated, covered, up to 1 day. Let stand at room temperature 30 minutes before baking.