Instructions
Step 1
Preheat oven to 425°F. Using 1 tablespoon of butter, grease six 6.5oz ramekins. Lightly cover the buttered ramekins with cocoa powder. Tap out excess. Set the ramekins on a baking sheet.
Step 2
In a double boiler, over simmering water, melt butter and chocolate. Remove from heat and set aside.
Step 3
In a large bowl, at medium-high speed, beat eggs, egg yolks, sugar, and salt until light and thickened.
Step 4
Fold the chocolate mixture and flour into the egg mixture. Evenly distribute the batter into the prepared ramekins.
Step 5
Bake for 9-10 minutes or until the sides of the cakes form a crust but the center is still soft. Remove from the oven and allow the cakes to rest for 1 minute. Carefully invert each cake into a plate and unmold.
Step 6
Sprinkle with powder sugar and garnish with fresh raspberries. Serve immediately.