From Perfect Recipes for Having People Over
16 tablespoons (2 sticks) unsalted butter
1 1/3 cups (8 oz) chocolate chips or semisweet chocolate, cut into small chunks
5 large eggs
1/2 cup sugar, plus a little more for coating raspberries
pinch of salt
4 teaspoons all-purpose flour
1 half pint (about 6 oz) raspberries
Adjust oven rack to middle position and heat oven to 450 degrees. Line 8 cups of a muffin tin with extra-large paper liners (they should extend above cups to facilitate removal; if papers are foil-lined, remove foil layer). Coat papers with vegetable cooking spray.
Melt butter and chocolate in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until smooth; remove from heat.
With an electric mixer, beat eggs, sugar and salt in another medium bowl until sugar dissolves. Beat egg mixture, then flour, into chocolate.
Divide batter among muffin cups. Bake until batter puffs but centers are not set, 8 to 10 minutes. Let stand in tin for 5 minutes. Meanwhile, flick raspberries with a little water and roll in sugar to coat.
Carefully lift cakes from tin and transfer to dessert plates, removing paper liners. Top each cake with berries and serve. YIELD: 8 servings
*You don't even have to remove paper liners if you don't want - just set them on plates.
*Make the batter ahead and spoon into muffin cups before dinner - after dinner, pop in oven to bake!
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