Molten Chocolate Cake

For Pierce's birthday he asked for Chocolate Lava Cake or Molton Chocolate cake. I have made these before but I always struggle trying to find the recipe that I like - so I'm posting what I made this time. I think Pierce liked them. I liked them too- but I don't know if the rest of the family does- they are a little too gooey they thought. But this recipe I  made makes 6 - which is the perfect number for our family and the other recipes only make 4.

1 and 1/2 sticks butter
9 oz semi sweet or bittersweet chocolate. I used a 4 oz Baker's Semi-sweet chocolate bar, a 3.17 oz Ghiradelli dark chocolate bar (either 72 % or 86% cacao - I don't remember which) and then 2 oz of nestle semisweet chocolate chips.
3 eggs
3 egg yolks
3/8 c sugar (6 Tbsp)
pinch of salt
3 Tbsp flour

Preheat the oven to 450°. Butter and flour six ramekins and put them on a baking sheet. In a Pyrex bowl set over a pan of simmering water, melt the butter and chocolate. In another bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale. When the chocolate is smooth, quickly mix it and the flour into the egg mixture. Spoon the batter evenly into the ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately with a scoop of vanilla ice cream and garnish with raspberries.