In saucepan, melt chocolate and butter over low; let cool slightly. In bowl, using electric mixer, beat eggs and sugar on medium-high until light and frothy, about 2 minutes. Fold in chocolate mixture. Coat 20 nonstick mini-muffin cups with cooking spray; divide batter among cups. Bake at 325° until cakes are puffed but centers are still moist, about 8 minutes; let cool for 2 minutes. Invert cakes; let cool completely. Top with whipped cream. Dust with raspberry powder.
The Do's and Don'ts of Cooking with Chocolate