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1
Preheat the oven to 400F.
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2
Have ready four 1/2-cup ramekins, muffin molds, or disposable aluminum cups.
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3
If they are not nonstick, lightly coat them with nonstick baking spray.
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4
Arrange the ramekins on a rimmed baking sheet.
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5
In the top half of a double boiler, combine the chocolate, butter, and sugar.
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6
Place over (not touching) barely simmering water in the bottom pan and heat, stirring constantly with a wooden spoon, until melted, fully blended, and smooth.
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7
Add the eggs one at a time, whisking well after each addition.
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8
Remove from the heat and add the flour, stirring just to combine.
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9
Divide the batter evenly among the ramekins, and place the baking sheet in the oven.
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10
Bake for 12 minutes, or until just set, slightly cracked on top, and gooey in the interior.
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11
Do not over-bake, or the cakes will be too firm.
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12
Remove from the oven and let stand for about 5 minutes.
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13
Pool about 2 tablespoons of the warm sauce in the center of each dessert plate.
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14
Invert a ramekin over each pool of sauce, tapping it gently with your fingers to unmold the warm cake.
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15
Sprinkle each plate with an equal amount of the raspberries and serve immediately.
