Yields about 8 cakes
1 cup unsalted butter or unsalted margarine
8 ounces semisweet chocolate chips, or bars cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 tsp. flour
8 paper muffin cups
1 6 oz. container raspberries
¼ cup powdered sugar
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water, or in the microwave for about 1:30. Remove from heat. Whisk eggs, sugar and salt in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Mix in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.) Put ¼ cup powdered sugar into a small bowl and set aside.
Adjust oven rack to middle position. Heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with muffin papers. Fill each cup to the top with the chocolate mixture.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin, pull papers away from cakes and transfer cakes to dessert plates.
Sift powdered sugar lightly over each plate. Top each cake with a few berries and serve immediately (I recommend a side of vanilla ice cream!).
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