Heat oven to 425 degrees Fahrenheit.

Use a stick of cold butter to coat 6 ramekins or 6 muffin tins with butter. Dump cocoa powder into each, and tilt the ramekin/tin until cocoa coats the entire thing.

Create a double boiler on your stove. To do this, place a medium pot on a stove and fill it with water. Bring this water to a boil. Place a glass bowl on top of the pot so that the bottom is heated by the steam but is not touching the water.

Melt the butter in the glass bowl. When melted, add the chocolate pieces. Stir together until chocolate is completely melted and combined with the butter.

In a separate bowl, use an electric mixer to combine eggs, egg yolks, and sugar.

Hand mix in chocolate/butter mixture, salt, and flour.

Pour into prepared ramekins. Place in the oven and cook for about 9 minutes, until edges are set, but the middle still jiggles when shaken.

Remove from oven and allow to rest for two minutes before turning onto a plate. Serve with ice cream and raspberries.

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