To make the filling, melt the chocolate with the cream in the top of a double boiler or in a heatproof bowl over barely simmering water. Whisk gently to blend.

Refrigerate the filling for about 2 hours, or until firm. Using your hands, form the filling into six balls, refrigerating to firm if needed.

Preheat oven to 400°. Spray six 4-ounce ramekins with cooking spray.

To make the cakes, melt the chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.

In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined.

Spoon the cake batter into the ramekins.

Place a chocolate filling ball into the middle of each ramekin.

Bake cakes for 15 minutes, or until firm to the touch. Remove from oven and let sit for 5 minutes.

Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin.

Garnish with raspberries and powdered sugar.