1 cup unsalted butter or magarine
8 oz semi-sweet chocolate chips
5 large eggs
1/2 cup sugar
pinch of salt
4 tsp flour
8 extra-large paper muffin tins ( or 12 regular cups)
Garnish:
1 (6 oz) container raspberries barely moistened and rolled in about 1/2 cup sugar right before serving
Directions:
1.) 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 dissolved. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (batter can be made a day a head; return to room temperature an hour or so before baking.
2.) Adjust oven rack to middle position; heat oven 450 degrees. Spray paper muffin cups with vegetable cooking spray. Divide batter amonge cups.
3.) Bake until batter puffs but center is not set, 8-10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer to dessert plates.
4.) Top each with powdered sugar and/or sugared raspberries.
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