Molten Chocolate Cakes with Sugar-Coated Raspberries

We tried this last night at our family dinner and
thought we'd better share. It's not often that
something turns out for me!! :) I got the recipe off
the internet and it was rated 5 of 5 by all 220
people that reviewed it. Make that 221 now! Melissa Chandler

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 Garnish: 1 (6 ounce) container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving. Directions: 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 until just combined. (Batter may be made a day ahead; return to room temperature an hour or so before baking.) 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. **I used ramekins instead of the muffin pan, and skipped the muffin papers. Mine took longer to cook. I checked it about every 2 minutes, and it ended up cooking for about 14 minutes. Number Of Servings:8 servings