1 cup unsalted butter
8 oz semi sweet chocolate chips
5 large eggs
½ cup sugar
4 tsp flour
8 extra large muffin cups
6 oz raspberries, barley moistened and rolled in ½ cup sugar right before serving
Melt butter and chocolate in a medium heat proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.
Beat egg mixture into chocolate until smooth.
Add flour and mix until combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Heat oven to 450°. Line a standard size muffin tin with 8 extra large muffin papers.
Papers will extend above cups to facilitate removal).
Spray muffin papers with vegetable cooking spray.
Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes.
Carefully lift cakes from tin and set on a work surface.
Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.