1-Preheat the oven to 325 degrees F: Preheat the oven to 325 degrees F. Place 4 (4 oz.) ramekins on a baking sheet and spray with non-stick cooking spray.
2-In a medium saucepan over medium heat,: In a medium saucepan over medium heat, add the cocoa powder and butter, stirring frequently until the butter is melted and it begins to form a paste. Remove from the heat and allow to slightly cool. Whisk in the raspberry extract, 2 egg yolks, milk, 2 Tablespoons sugar, salt and baking powder. Stir until a smooth consistency is reached.
3-In a large bowl, use an electric: In a large bowl, use an electric mixer to beat the egg whites until soft peaks form. Slowly add the remaining 2 Tablespoons sugar and continue mixing until shiny stiff peaks form, approximately 2-4 minutes. Gently fold the foamed egg whites into the chocolate mixture, followed by the raspberries.
4-Divide the batter evenly between the 4: Divide the batter evenly between the 4 prepared ramekins. Place the baking sheet in the preheated oven. Bake for 20-22 minutes or until the cakes are puffed and the tops look dry but the centers are still moist.
5-Garnish with additional raspberries and powdered sugar: Garnish with additional raspberries and powdered sugar. Optional: top with a dollop of whipped cream or a scoop of vanilla ice cream. Serve warm.