Pre-heat the oven to 350 F degrees.

Place butter and chocolate in a heat proof bowl, and while stirring frequently heat until completely melted (using the bain-marie* method). Set aside to cool, for at least 10 minutes.

Whisk together sugar, eggs, egg yolk, and flour in a mixing bowl. Stir in the chocolate butter mixture and whisk until combined.

Generously butter 6 aluminum dairy moulds.

Divide the batter equally in between the buttered moulds, filling each one 2/3 full.

Place them on a baking sheet.

Bake for 12-13 minutes or until the top of the cakes formed a crust and they are starting to come away from the sides of their moulds.

Let them rest for two minutes. Invert a fondant onto a serving plate. Sift some powdered sugar over each fondant and serve them with a couple of fresh raspberries.