• Preheat oven to 450 degrees, Heat a 12 count muffin tin or 12 count popover pan in the warming oven.
• Whisk together flour, salt, cocoa powder and sugar until combined.
• Whisk together eggs and milk in a separate bowl and fold into the flour mixture until completely blended.
• Add half of the chopped dark chocolate.
• Remove the baking tins from the oven and quickly spray with cooking spray (or brush with one tablespoon of melted butter)
• Working quickly, pour the batter into the baking tins filling 3/4 full. Sprinkle the rest of the chocolate over the top of the batter.
• Bake 20 minutes.

For the Raspberry Sauce:

• Combine the raspberries, water and sugar in a pot and heat to medium and let it simmer for 15 minutes.
• Strain the mixture and discard the seeds.
• In a small bowl, combine the water and corn starch and pour into the raspberry sauce. Return to heat and let the mixture thicken.
• Serve over warm popovers with additional chocolate and fresh raspberries