6 oz. Ghirardelli 60% cacao bittersweet chocolate baking chips
6 oz. butter (10 TBS), diced, room temperature
3 large eggs
1/2 c. granulated Sugar
1/3 c. flour
Citrus Creme Anglaise
Preheat oven to 350. Butter 4 individual 4-inch ramekins.
Melt chocolate in microwave in small mixing bowl, stirring until completely smooth. Stir in butter until it completely melted & combined. Allow to cool slightly.
In medium mixing bowl, beat eggs & sugar, until frothy & light. Stir in melted chocolate until thoroughly combined. Add the flour & mix in completely, leaving no lumps.
Pour chocolate batter into ramekins. Bake for 15 minutes. Prepare dessert plates by spooning 1/4 c. Citrus Creme Anglaise in center of plate, allow to spread.
Remove ramekins from oven, tip upside down onto dessert plates with Creme Anglaise Sauce, top with raspberries. Serve warm.