Warm Chocolate Truffle Cakes

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• 2 (4 ounce) bars bittersweet chocolate, chopped
• ½ cup plus 1 tablespoon butter, softened
• ½ cup plus 3 tablespoons sugar
• 2 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs
• 3 large egg yolks
• 1 teaspoon vanilla extract
• Sugar for dusting
• Confectioners’ Sugar for dusting
• Fresh raspberries or strawberries for garnish

1. In a small saucepan, combine chocolate and butter over medium-low heat. Cook until melted, whisking constantly.  Remove from heat and set aside to cool.
2. In a medium bowl, whisk together sugar, cornstarch, cinnamon and salt. In a separate bowl, whisk together eggs, yolks and vanilla. Add egg mixture to sugar mixture. Add chocolate and mix well. Refrigerate for 2 hours.
3. Preheat oven to 350 degrees. Spray 6 4-ounce ramekins with nonstick cooking spray; dust with sugar. Spoon approximately ½ cup batter into each ramekin.
4. Bake for 30 minutes. Remove from oven. Let cool for 5 minutes. Garnish with confectioners’ sugar and raspberries or strawberries, if desired.