Molten Chocolate Cakes with Sugar-Coated Raspberries
The ideal dessert is a cupcake made of molten chocolate. They can be prepared ahead of time, are simple and elegant, and take less than ten minutes to bake.
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 can be made a day ahead; return to room temperature an hour or so before baking.) Adjust the oven rack to the middle position; preheat the oven to 450 degrees (230 degrees C).
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 cooking spray.
Divide batter among muffin cups.