Spiced Molten Cakes with Raseberry Couli

14 Oz semisweet chocolate, chopped

1 1/4 cups unsalted butter

1 tsp ground cinnamon

1/2 tsp ground cloves

6 large eggs

6 large egg yolks

2 tsp vanilla extract

3 cups powdered sugar

1 cup all purpose flour

Generously butter eight 3/4-cup souffle dishes.

Stir chocolate, butter, cinnamon, cloves in heavy medium saucepan over low heat until melted and smooth.

Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour.

Transfer batter to prepared dishes, filling to top and dividing equally. (can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 425 F

Bake cakes until batter has risen above dish, top edges are dark brown, and centres are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar.

Raspberry Couli:

1 lb raspberries

1/2 cup sugar

Bring to a boil and simmer for 5 minutes. Strain and serve with cake!