Step 1

Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.

Step 2

Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.

Step 3

Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.

Step 4

Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.

Step 5

Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners’ sugar. Serve immediately.