Preheat the oven to 425 degrees F. Brush four small ramekins with melted butter. Set aside.

In a small bowl, whisk the cocoa powder with 1 tablespoon of flour; sprinkle the mixture into the ramekins to cover the bottom and sides, lightly dusting them and then tapping to remove any extra. Place the ramekins on a baking sheet.

In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Set aside.

In a small bowl, mash the raspberries with the seedless raspberry preserves; set aside.

In a bowl, using an electric mixer, beat the sugar, eggs, and pinch of salt at medium-high speed until thickened- about 3 minutes. Fold in the melted chocolate until no streaks remain. Fold in ¼ cup of flour.

Spoon two-thirds of the batter into the ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 18-19 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 10 minutes.

Run the tip of a knife around each cake to loosen. Invert a small plate over each cake and filp carefully to remove cakes. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and garnish with raspberries.  Serve immediately.