Preheat oven to 350F and butter two 5 or 6 oz ramekins or oven safe dishes. Place a single layer of raspberries on the bottom of each ramekin. Reserve 2 tbsp of the berries and mash gently with a fork. Set aside. In a small bowl, over a small saucepan of simmering water, melt together chocolate and butter. Stir in a pinch of salt and set aside to cool for 5 minutes. Whisk in egg yolk. In a small bowl, beat egg white to soft peaks with the sugar. Fold 1/2 of the egg white and the mashed raspberries into the melted chocolate. Fold in remaining white until no streaks remain. Divide evenly into prepared ramekins. Place ramekins into a deep baking dish. Fill the dish with hot or boiling water until it reaches halfway up the sides of the ramekins. Bake for 30 minutes. Remove ramekins from water bath and allow them to cool for at least 20 minutes before un-molding the cakes and serving.

Makes 2.