By Saumya Singh
Grease the ramekins with melted butter and keep aside.
Put butter, sugar, cocoa powder, vanilla extract, eggs, almond flour, and raisins in a bowl. Add chocolate syrup and mix well.
Put the ramekins on a baking tray and pour the batter into them.
Bake for 10 minutes at 160 degrees Celsius.
Check for the top, which shall turn a little crusty while the chocolate remains hot and gooey.
Serve hot with icing sugar dust and caramel syrup, adding to the signature glaze.