Chocolate lava cakes

Preheat the oven to 450.

Liberally butter six 4 to 5 ounce ramekins, then dust sparingly with about 1.5 teaspoons flour each, shaking to coat the edges and tapping out the excess.

Fill a medium pot with about 1.5 to 2 inches of water over medium heat, with a glass bowl that sits over it without touching the water.

Chop the bittersweet chocolate into small uniform pieces so it melts evenly; add it to the bowl with the unsalted butter cut in pieces.

Reduce the heat to low so the water simmers, set the bowl on top and stir occasionally until melted, then take it off the heat. Alternatively microwave in 30-second increments on high, stirring between.

In a large bowl beat the eggs, egg yolks, sugar and salt with a hand mixer on medium until thickened and pale yellow.

Pour in the slightly cooled chocolate mixture so the eggs do not curdle.

Sift in the 2 tablespoons flour while mixing until there are no streaks, scraping the bowl with a spatula.

Divide the batter among the ramekins; they can be covered and refrigerated up to two days, then brought to room temperature before baking.

Bake at 450 for 6 to 8 minutes, about 30 seconds more for larger cakes, until the edges are set and the centre has a little jiggle; these baked 7 minutes.

Cool in the ramekins 1 minute, invert onto dessert plates, top with powdered sugar and garnish with raspberries.