Flourless Molten Cakes

HEAT oven to 425°F. Microwave chocolate and butter in microwaveable bowl on HIGH 2 min.; whisk until melted. Separate 3 eggs. Beat whites with mixer on high speed until stiff peaks form; set aside. Stir the 3 yolks, 3 whole eggs and 1-1/2 cups of sugar into chocolate mixture. Gently stir in beaten whites.

POUR into 10 greased (4-oz.) custard cups on baking sheet.

BAKE 13 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Run knife around edges to loosen; invert onto plates. Top with remaining 2 Tbsp. sugar and raspberries.