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Grease eight 6-oz (175 mL) ramekins; line bottoms with parchment paper. Set ramekins aside.

In large bowl over saucepan of hot (not boiling) water, melt chocolate with butter until smooth; set aside.

In another heatproof bowl over saucepan of gently simmering water, whisk egg yolks with 1/2 cup (125 mL) of the sugar; cook, whisking constantly, until light and thickened, about 8 minutes. Fold one-quarter into chocolate mixture; fold in remaining yolk mixture. Set aside.

In large bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Fold cocoa and one-third of the egg whites into chocolate mixture; fold in remaining egg whites. Spoon into prepared ramekins. Bake in centre of 350°F (180°C) oven until puffed and edges are set, about 20 minutes. (Make-ahead: Cover and refrigerate for up to 1 day.)

Invert cakes onto dessert plates; remove paper. Garnish each plate with raspberry sauce; top cake with scoop of raspberry sorbet.

Additional Information

• Raspberry Sauce

  1 pkg (300 g) frozen raspberries, thawed
  1/3 cup (75 mL) water
  2 tbsp (25 mL) granulated sugar
  1 tsp (5 mL) lemon juice

  In blender or food processor, purée together raspberries, water, sugar and lemon juice until smooth; press through fine sieve to remove seeds. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

  Makes 1-1/2 cups (375 mL).