3/4 cup Dickinson’s Seedless Red Raspberry Preserves
2 tablespoons orange liqueur or orange juice
1 tablespoon water
9 oz. bittersweet chocolate, chopped
1/2 cup unsalted butter
4 teaspoons unsweetened cocoa
3/4 cup liquid (pasteurized) egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup King Arthur Unbleached All-Purpose Flour
1 (6-oz.) container fresh raspberries, if desired
1. Heat all sauce ingredients in small saucepan over low heat until melted and smooth, stirring constantly. Remove from heat.
2. Microwave chocolate and butter in medium microwave-safe bowl on medium 1 minute 30 seconds; stir until melted and smooth.
3. Heat oven to 400°F. Spray 6 (6-oz.) ramekins or custard cups with cooking spray. Place cocoa in small strainer; generously dust insides of ramekins with cocoa.
4. Beat egg whites in large bowl at high speed 1 minute until almost firm peaks form. Reduce speed to medium; beat in sugar in steady stream until blended.
5. Stir vanilla into chocolate mixture. Fold in one-fourth of the egg white mixture until combined. Add chocolate mixture to remaining egg white mixture; gently fold until no streaks of white remain. Place flour in small strainer. Sift one-third over chocolate; fold until just blended. Repeat twice. Spoon into ramekins; place on rimmed baking sheet. (Cakes can be made to this point 1 day ahead. Cover and refrigerate.)
6. Bake 11 minutes or until edges are set but center is still soft to the touch. (If cakes have been refrigerated, add 3 to 4 minutes to baking time.) Let stand 2 minutes; run a thin knife around edges of ramekins. Place serving plate over top; invert and gently shake to unmold. Drizzle raspberry sauce around edges; garnish with raspberries.