Mini Molten Chocolate Cakes
1/2 cup unsalted butter or unsalted margarine
6 ounces semisweet chocolate chips
3 large eggs
1/4 cup sugar
Pinch of salt
2 tsp. flour
8 paper muffin cups
1 6 oz. container raspberries
¼ cup powdered sugarMelt 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. 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.