1. Preheat the oven to 450°F. Grease and lightly flour (tapping out excess flour) four small (5.5 ounce) ramekins. Place on a baking sheet and set aside.
   
   
2. Add 2 inches of water to a saucepan and set over medium heat. When water is simmering, reduce heat to low and place a metal bowl on top of the saucepan. Add the butter and chocolate and stir occasionally until almost completely melted. Remove from heat and let cool.
   
   
3. Add the eggs, yolks and sugar to a mixing bowl and whisk vigorously until light yellow, about 45 seconds. Add the chocolate mixture and then stir in the flour. Divide evenly among the ramekins and transfer to the oven. Bake for 10–12 minutes; the edges will be cooked but the center will still be liquidy.
   
   
4. Remove from the oven and allow to sit for 15 seconds. Invert each ramekin onto a dessert plate, wait 15 more seconds and then lift off the ramekins. Dust with powdered sugar, garnish with several raspberries and serve at once.

Note(s):
Also delicious with whipped cream.

It’s not a bad idea to enlist a helper or two when trying to get these onto plates as you need to work quickly.

Any berries can be great substitutes for the raspberries: blueberries, strawberries, blackberries.

Use best-quality chocolate for best results.

You can easily double this recipe to feed more.