| • | Take a small pot and put the butter and chocolate in it, leaving 4 cube pieces aside.
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| • | Place it in the microwave and let it melt.
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| • | Remove from the oven and add sugar. Stir well.
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| • | Leave it aside for 5 minutes, till the mixture cools down.
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| • | Add eggs and beat the mixture thoroughly.
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| • | Now, take two cup-cake size baking tins and grease them with butter.
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| • | Add the batter in equal amounts in both the cups.
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| • | Insert 2 cube pieces of chocolate at the bottom of each cup and let it cool for about 15 minutes.
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| • | Preheat the oven at 400 degree F.
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| • | Bake the cup-cakes for 10 mints, till the batter rises a little.
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| • | Hold a plate from the open end of the tin and invert it in your plate.
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| • | Garnish it with raspberries and orange slice.
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| • | Serve hot. |
