Make ganache centers: melt chocolate and cream in double boiler or very carefully in microwave. Whisk gently until blended. Refrigerate until firm (at least 2 hours).
Roll ganache into 6 balls, refrigerate until needed.
Oven to 400. Spray 6 ramekins or custard cups.
Melt chocolate and butter in double boiler. Whisk gently.
In an electric mixer, combine eggs, yolks, sugar, vanilla until thick and light.
Fold melted chocolate/butter and flour into the egg mixture.
Spoon into ramekins. Place a ganache ball in the middle of each.
Bake about 15 minutes or until cake is firm to the touch. Let rest 5 minutes. Run a knife around the rims,
invert onto a plate. Garnish with raspberries and whipped cream.