Ingredients
1 cup unsalted butter or margarine
8 oz. semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 tsp. flour
Garnish
6 oz. fresh or frozen and thawed raspberries
1/2 cup sugar
Powdered sugar for sprinkling
Process
Adjust oven rack to middle position; heat oven to 450 degrees (F). Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin cups or 12 regular sized cups. Spray with cooking spray.
Melt butter and chocolate over low heat or in a double boiler; remove from heat.
Beat eggs, sugar, and salt with a mixer in a medium bowl until sugar dissolves. Beat the chocolate into the egg mixture until smooth. Mix in flour until just combined.
Divide batter among the muffin cups. Bake until batter puffs but the center is not set, 8 to 10 minutes. Remove the cakes from the pan and peel off the paper.
Dust the tops with powdered sugar. Roll slightly moistened raspberries in regular sugar (Note: I’m not sure the sugar rolling is really necessary, especially if you are dusting the cakes with powdered sugar, I’ll probably just use plain raspberries next time) and place on top of each cake (the middle will start to fall in, don’t worry this normal, but this is another reason they are best served right out of the oven as they droop more and more as time goes on). Serve immediately.
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