4ounceGhirardelli 60% Cacao Bittersweet Chocolate Baking Bar (or similar brand)
1cupsemisweet chocolate chips
1/2teaspoonpure vanilla extract
pinch of salt
Melt butter and chocolate in a large, heavy saucepan over low heat; stirring frequently. Remove from heat when completely melted and set aside to cool slightly. If you'd like to cool it a little faster, transfer it to a large mixing bowl.
In a separate large mixing bowl, beat the eggs, sugar, vanilla and salt with a hand mixer until the sugar dissolves.
With beaters running, add the egg mixture into the slightly cooled chocolate mixture and beat until smooth. Beat in the flour until just combined. Allow the batter to cool for about 10 minutes then cover the bowl with plastic wrap and transfer it to the refrigerator to chill for at least one hour or more. Batter can be made the day ahead if desired.
Remove the bowl from the refrigerator about 30 minutes before baking just to take the chill off. Preheat the oven to 450 degrees F. Line a standard 12-cup muffin pan with 10 foil baking cups (or less) and spray baking cups lightly with non-stick cooking spray. Divide the batter evenly between the cups. You can bake them all or just fill as many as you need and keep the remaining batter in the refrigerator for up to two days to bake when needed.
Bake until batter puffs but center is not fully set, about 8 to 10 minutes. Remove the pan from the oven and allow to cool for about 5 minutes. Carefully lift the cakes out of the pan. Pull the foil cups away from the cakes and transfer the cakes to dessert plates.
Toss the raspberries with 2 tablespoons sugar in a small bowl. Top each cake with some of the sugared raspberries and serve with a scoop of vanilla ice cream.