Charm your SO (or self) with this Dark Chocolate Raspberry Lava Cake

Preheat oven to 425ºF. Combine cocoa powder and 1 tablespoon all-purpose flower in a bowl. Set aside.

Brush inside of ramekin with 1 tablespoon of melted butter.

Dust buttered ramekin with cocoa mixture and tap out excess. Set aside.

In a small saucepan, add butter and dark chocolate. Melt over low heat, stirring occasionally.

In a small bowl, add raspberry preserves and fresh raspberries. Mash until pureed.

In a large mixing bowl, add eggs and sugar. Using a mixer, whip until pale, light, and fluffy.

Add cooled chocolate mixture to egg mixture and fold gently.

Add flour to mixture and fold gently.

In prepped ramekin, add batter two-thirds of the way up, then add the raspberry filling. Cover with batter. Bake for approximately 13 minutes.

Dust with confectioners sugar and devour.