Chocolate Molten Cake

Method

1. Melt together the dark chocolate and butter in a heatproof bowl over a pot of simmering water or in the microwave.
2. Add the sugar to the melted chocolate and butter, stirring to combine.
3. Add the eggs one at a time, mixing well after each addition.
4. Sift the flour into the mixture and fold gently until just combined.
5. Butter the ramekins and dust them with cocoa powder, tapping out any excess.
6. Divide the batter evenly among the prepared ramekins (about 6).
7. Place the ramekins in the freezer for 10 minutes to stabilize the surface.
8. Preheat the oven to 200°C (400°F) fan-forced.
9. Bake the tortini for about 15 minutes, checking with a toothpick – the center should be soft, not fully set.
10. Let them rest for 1 minute, then run a knife around the edge and invert onto plates.
11. Serve immediately with a fresh raspberry sauce (blend raspberries with a little sugar) and dust with icing sugar.