For the Raspberry Sauce:
Mix the raspberries, water and sugar in a medium saucepan over medium-high heat.
When starts boiling reduce the heat to medium and simmer for 15 to 20 minutes until thickened, stirring frequently to break apart the raspberries.
Once the mixture has thickened, set it aside to cool while you make the chocolate lava cakes.
For the Lava Cakes:
Preheat the oven to 200 degree C.
Fill a large saucepan with water and bring to a boil.
Melt butter and chocolate in double boiler.
Stir the ingredients constantly until smooth then set the mixture aside to cool slightly.
Beat the eggs, sugar and salt until the sugar dissolves.
Quickly mix the egg mixture into the melted chocolate, and then fold in the flour.
Line a muffin tin with paper cupcake cups coated with cooking spray.
Divide the batter equally among the 12 cups and bake for 8 to 10 minutes, just until the edges of the cakes are firm and the centers and still liquid.
Remove from the oven and let the cakes cool on wire rack for 5 minutes.
Remove the cakes from the muffin tin, remove the paper lining and top with raspberry sauce and serve.