In the small bowl, add the raspberries and 1 teaspoon sugar and give a gentle stir and set aside.

In a small microwave safe bowl, add the chocolate and butter and place in the microwave for 30 second increments until completely melted and smooth. Set aside to cool.

In a large mixing bowl, add the egg, egg yolk, 3 Tablespoons sugar, and vanilla extract. Using a hand mixer (or you can use a stand mixer here with the whisk attachment), mix on high speed for 2-3 minutes or until light, fluffy, and pale yellow. The mixture should ribbon off the whisk.

Next, add in the flour and mix just until combined.

Add in the chocolate mixture and whisk until well combined.

Add about ¼ of the batter to the bottom of each ramekin. Add half of the raspberries to the center o f each cake trying to keep the berries in the center.

Place the remaining batter evenly over the tops of the berries making sure they are covered completely.

Gently tap the bowls against the counter a few times to release any air. Place on a small baking sheet and bake for 11-13 minutes or until the top of the cakes are done, but they still jiggle when touched.

Remove from the oven when done and allow to cool for 1-2 minutes. Using a towel or pan holder, flip each cake upside down onto a serving plate. Top with powdered sugar, whipped cream, and fresh berries. Serve immediately.