– 8 oz. bittersweet chocolate chopped
– 4 tablespoons unsalted butter
– 4 large eggs separated and room temperature
– 8 tablespoons granulated sugar divided
– 2 teaspoons vanilla extract
– 2 tablespoons unsweetened cocoa powder
Preheat the oven to 400°F. Place chopped chocolate and butter in a microwave safe bowl. Heat in the microwave for 30 seconds at a time, stirring between each interval, until chocolate is fully melted. Set aside to cool briefly.
In a glass bowl, beat the egg whites until foamy, then add 4 tablespoons of sugar and continue mixing until stiff peaks form.
Whisk together the egg yolks, the remaining sugar, vanilla, and cocoa powder in a separate large bowl until the egg mixture is thick and smooth.
Fold the melted chocolate in using a rubber spatula or a whisk.
Fold or whisk in the egg whites, half at a time.
Add nonstick cooking spray to the ramekins, then spoon batter into each one.
Place ramekins on a sheet pan and bake for 15 minutes. The cakes should be dry and puffed on top but still jiggly.
Cool slightly, then turn the warm cakes upside down on a serving plate. Tap on the bottom of the ramekins and lift slowly so they slide out.
Dust with powdered sugar and serve with fresh raspberries.