Preparation

• 将架子放在烤箱的中心，然后将烤箱加热到425°F。大量黄油六盎司。Ramekins。将小模子放在烤盘中，侧面至少高2英寸。带上一块水煮沸，煮至需要直到需要
• Heat the chocolate and butter in a heavy-duty 3-quart saucepan over low heat, stirring frequently, until completely melted, 2 to 3 minutes. Remove from the heat.
• Whisk in the sugar and salt until dissolved, about 30 seconds. Whisk in the eggs until smooth, about 1 minute. Whisk in the port and vanilla until combined, 15 to 20 seconds. Sprinkle the flour over the top and whisk until incorporated, about 30 seconds
• Divide the batter evenly among the ramekins, filling each about two-thirds full. Carefully pour the boiling water in the pan so that it reaches at least halfway up the sides of the ramekins. Bake until the tops are just set and dry, 14 to 16 minutes. Remove the cakes from the oven and water bath, and let cool for 2 minutes. Dust with confectioners’ sugar, top with a few raspberries, and serve warm.