Step 1

Preheat oven to 350° F.Grease 10 jumbo muffin cups generously with 1 tablespoon butter.

Step 2

Melt in separate smallmicrowave-safe bowl1/3 cup morsels and heavy cream on HIGH 20 seconds; STIR.If neededmicrowave at additional 10-second intervals.Refrigerate to cool. This is the lava batter.

Step 3

Melt remaining 1 1/3 cups morsels and remaining 3/4 cup (1 1/2 sticks) butter in mediummicrowave-safe bowl on HIGH 30 seconds; STIR.If neededmicrowave at additional 15-second intervalsstirring vigorously after each interval until morsels are melted.

Step 4

Beat sugareggs and egg yolk in large mixer bowl for 2 minutes or until well combined and batter is thick and pale colored.Add vanilla extract.Beat in the melted chocolate and butter mixture.Add flour and salt until just combined.Batter will be thick.

Step 5

Divide chocolate batter into each of the prepared cups about 1/3 to 1/2 full.Spoon up the sides to create a divot in the middle. Spoon in level measuring teaspoon of chilled lava mixture into each divot.Then carefully cover with remaining chocolate battercarefully spreading to edgeif possible.Cups should be 3/4 full- not filled to the top.

Step 6

Bake for 19 to 21 minutes or until centers of cake are level and no longer move.Let sit on wire rack for 5 minutes.Centers will collapse somewhat on cooling.

Step 7

To serverun a thin knife around edge of cup to loosen.Holding a baking sheet over top of pancarefully invert onto sheet to release.Carefully transfer to serving plates.Serve warm.If desiredserve with a small scoop of ice creamfresh raspberries and a sprig of mint.