Molten Chocolate Cakes With Sugar-coated Raspberries

Ingredients

• Servings: 8
• 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 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
• 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
• garnish:
• 1 (6 ounce) container raspberries, barely moistened and rolled in about
• 1/2 cup sugar right before serving

Recipe

• 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. beat in flour or matzo meal until just combined. (batter can be made a day ahead; return to room temperature an hour or so before baking.)
• before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should 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.