Preheat oven to 180°C. Place the chocolate and butter in a heatproof bowl over the saucepan of simmering water. Making sure the bowl does not touch the water, stir until just melted.
Lightly beat eggs.
Place the sugar and flour in a bowl, add the beaten egg to the chocolate mixture and mix until just combined.
Gradually mix in the chocolate mixture into the dry ingredients. Pour the mixture into 6 ovenproof ramekins and place on a baking tray.
Bake until edges are set, approximately 14 minutes. Allow to stand for a couple of minutes then unmould by slipping a sharp knife around the edge or giving the upturned ramekin a tap on the bottom. The longer they stand the easier they are to unmould.
Serve with Raspberry coulis.
In a medium saucepan over medium-high heat, bring raspberries and sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 7 to 12 minutes.
Combine all ingredients in a food processor or blender and blend until well combined. Press mixture through a fine mesh strainer and add lemon juice set aside to cool. Serve immediately or refrigerate for up to 3 days.
You can also make this raspberry coulis without cooking the fruit at all and the colour is incredible when you do. If you choose this no cook method start from “combine all ingredients”.