Creating Chocolate Lava Cake with Raspberry Sauce is easier than you might think! Just follow these simple steps:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour to prevent sticking.
2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
3. Mix Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until light and frothy. Add the vanilla extract and mix well.
4. Combine Mixtures: Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously to combine.
5. Add Dry Ingredients: Gently fold in the flour and salt until just incorporated. Be careful not to overmix.
6. Pour into Ramekins: Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
7. Bake: Place the ramekins on a baking sheet and bake for 12-15 minutes. The edges should be firm, while the center remains soft.
8. Cool Slightly: Remove from the oven and let the cakes cool for about 5 minutes. This allows the molten center to set slightly for easy removal.
9. Prepare Raspberry Sauce: In a small saucepan, combine raspberries, sugar, lemon juice, and water. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain if desired for a smoother sauce.
10. Serve: Run a knife around the edges of the ramekins to loosen the cakes. Invert onto plates and dust with powdered sugar. Drizzle with raspberry sauce.