Ingredients:

  • 4 ounces (115g) bittersweet chocolate (70% cacao), chopped
  • 4 tablespoons (57g) unsalted butter, cut into cubes
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons (15g) all-purpose flour, plus more for dusting
  • Powdered sugar, for dusting (optional)
  • 6 ounces (170g) fresh raspberries (or frozen, thawed)
  • 2 tablespoons (30ml) water
  • 1 tablespoon (15ml) granulated sugar
  • 1 teaspoon lemon juice

Instructions:

  1. Preheat oven to 425°F (220°C). Grease and flour ramekins.
  2. Combine chocolate and butter in a double boiler, stirring until melted and smooth. Remove from heat.
  3. In a separate bowl, whisk together eggs, egg yolks, sugar, and salt until pale and slightly thickened.
  4. Gradually whisk the melted chocolate mixture into the egg mixture until combined. Gently fold in the flour until just combined.
  5. Divide batter evenly between prepared ramekins. Chill for 15 minutes.
  6. Bake for 12-15 minutes, or until the edges are set and the center is still soft. Visual cue: the edges should be puffed up, but the center should jiggle slightly when you gently shake the ramekin.
  7. Combine raspberries, water, and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries are soft and the mixture has thickened slightly (about 5-7 minutes).
  8. If desired, strain the coulis through a fine-mesh sieve to remove seeds. Stir in lemon juice.
  9. Let cakes cool in ramekins for 1 minute. Gently invert onto plates. Dust with powdered sugar (if desired). Serve immediately with raspberry coulis.