Mix the chocolate, butter and sugar, and put in a bain-marie until the sugar has completely dissolved and the chocolate has melted.
Allow to set for 2 minutes, then add the eggs. Beat well and add the flour, sifted. Mix until smooth.
Butter the molds and sprinkle cocoa powder.
Fill the molds up to half and insert 2 raspberries in the center. Continue filling with batter up to ¾ of their capacity.
Cool down in the freezer for 30-45 minutes until the batter is firm.
Preheat the oven to 390°F.
Bake for exactly 14 minutes.
Flip using a plate and enjoy a delicious center.
