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This is basically a chocolate fondant recipe that is left to cool and served cold. The mixture should be strong enough to hold the raspberries in place whilst cooking, rather than letting them sink to the bottom.
I recently made this for a guest with an allergy to wheat who also preferred not to eat too much butter. After some experimentation, I found that omitting the flour entirely and replacing half the butter with more chocolate still works well, though the cakes are rather more fragile.
100g dark chocolate
1 egg yolk
whipped cream, to serve
Heat the oven to 200°C. Butter and line 4 ramekins with baking paper.
Melt the chocolate and butter together in a bowl suspended over hot water. Turn the heat off under the pan of water as soon as the chocolate is beginning to melt, otherwise it may overheat and curdle the eggs when you add it.
Meanwhile, whisk the egg, yolk, flour and sugar together thoroughly (until pale and fluffy). You can do this by hand, but I find an electric whisk much quicker and easier.
When the chocolate mixture is fully melted, tip it into the bowl with the egg mixture, and whisk together until combined. Add the flour and stir in. Divide half the mixture between the ramekins, press 3 raspberries lightly onto each and top with the remaining chocolate mixture.
Bake in the hot oven for about 10 minutes, until risen, and nicely cracked on the top. Leave to cool to room temperature in the ramekins, then turn out gently - they are still liquid in the centre, so be careful not to break them open.
They will keep overnight in the fridge, though bring to room temperature before serving, otherwise (whilst still tasty) the inside will be solid. When ready to serve, place onto individual serving plates and top each one with a raspberry. Serve with whipped cream.