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 1/4 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.
Recipe adapted from Food & Wine.
recipe from DomesticSuperhero.com