1
: Preheat oven to 400ºF (200ºC).
2
: Using electric mixer, beat together butter and sugar until
pale coloured. Gradually pour in sweetened condensed
milk, beating until well incorporated. Gradually beat
in egg mixture, making sure each addition is well
incorporated before adding the next. Beat in vanilla.
With mixer on low, beat in chocolate. Stir in flour.
3
: Divide mixture evenly among eight greased ½ cup
(125 mL) ovenproof ramekins. (Cakes can be covered
with plastic wrap and refrigerated for up to 8 hours).
Bake in centre of preheated oven for 10-12 minutes or
until top has lost its sheen and edges are set.
4
: Immediately run small paring knife around edge of
ramekin. Invert onto plate. Serve immediately dusted
with icing sugar and fresh raspberries.