Molten chocolate cakes with sugar-coated raspberries

Name: Molten chocolate cakes with sugar-coated raspberries
Ingredients: 16 Tablespoons unsalted butter (2 sticks); 1 1/3 cups chocolate chips or semisweet chocolate, cut into small chunks; 5 large eggs; 1/2 cup sugar, plus a little more for coating raspberries; 1 pinch salt; 4 teaspoons all-purpose flour; 1 half pint raspberries (6 ounces)

Molten chocolate cakes with sugar-coated raspberries

decadent, oozy individual flourless cakes

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Course Cake, Dessert

Servings 8 people

Ingredients

16 Tablespoons unsalted butter 2 sticks
1 1/3 cups chocolate chips or semisweet chocolate, cut into small chunks
5 large eggs
1/2 cup sugar, plus a little more for coating raspberries
1 pinch salt
4 teaspoons all-purpose flour
1 half pint raspberries 6 ounces

Instructions

Adjust oven rack to the middle position and heat oven to 450 degrees. Line 8 cups of a regular size muffin tin with extra large paper liners. (I usually end up with 10 - 12). The liners should extend above the cups to facilitate removal (if papers are foil-lined, remove the foil layer). Coat the papers with vegetable spray.
Melt butter and chocolate in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until smooth; remove from heat.
In another medium bowl, beat eggs, sugar, and salt with an electric mixer until sugar dissolves. Beat the chocolate and flour into the egg mixture.
Divide batter among the muffin cups. Bake until batter puffs but centers are not set, 8 - 10 minutes. Let stand in tin for 5 minutes. Meanwhile, flick raspberries with a little water and roll in sugar to coat.
Carefully lift cakes from tin and transfer to dessert plates, removing paper liners. Top each cake with sugared berries and serve.