Procedure:

Melt chocolate in a double boiler with butter. Allow to cool slightly. In a bowl beat the eggs with the sugar until they are swollen. Then add the flour and incorporate it all in chocolate.

Pour the mixture into 6 buttered molds up to half fill them. Put a teaspoon of raspberry jam in the center of each mold and cover with the rest of the compound to fill the mold to 3/4 of its capacity.

Heat the oven. Bake for 8-10 minutes, depending on the size of the molds. Allow to cool for 1 minute, then overthrow the cakes in the dessert plates.

Serve with fresh raspberries for garnish.