Chocolate Lava Cakes with Raspberry Sauce

For the raspberry sauce: Combine the raspberries, water and sugar in a medium saucepan over medium-high heat. Bring the mixture a boil, then reduce the heat to medium and simmer for 15 to 20 minutes until thickened, stirring frequently to break apart the raspberries. Once the mixture has thickened, set it aside to cool while you make the chocolate lava cakes. For the lava cakes: Preheat the oven to 450 ºF. Fill a large saucepan with water and bring to a boil. Place the butter and chocolate chips in a smaller saucepan then melt the ingredients by holding the smaller saucepan over the pan of boiling water, forming a double-boiler. Stir the ingredients constantly until smooth then set the mixture aside to cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and salt until the sugar dissolves. Quickly whisk the egg mixture into the melted chocolate, and then whisk in the flour. Line a muffin tin with paper cupcake cups coated with cooking spray. Divide the batter equally among the 12 cups and bake for 8 to 10 minutes, just until the edges of the cakes are firm and the centers and still liquid. Remove the pan from the oven and let the cakes cool for 5 minutes. Remove the cakes from the muffin tin, remove the paper lining and serve topped with raspberry sauce.