1. Whip the eggs and the egg yolks with the sugar.
2. Melt the chocolate and Plugrá Butter until just warm.
3. Incorporate the egg/sugar mixture into the chocolate anbd Plugrá Butter mixture. Mix in the sifted flour.
4. Butter and flour individual 4-ounce ceramic custard or souffle dishes. Fill to 2/3 full.
5. Bake in a convection oven at 375°F for approximately 7 minutes or in a conventional oven at 425°F for 8 to 11 minutes.
6. Unmold upon removing from the oven. Serve immediately with fresh raspberries. The center of the cake will be liquid when cut and it will create its own chocolate sauce.

Unused batter can be frozen for up to 3 weeks.