Preheat oven to 375oF (190oC)
Butter and flour four 8oz ramekins. You can use nonstick spray too.
Melt chocolate and butter in the microwave using 30 seconds intervals, stirring after each melting. Set aside.
In the mixing bowl beat eggs and granulated sugar on high speed for 2-3 minutes. You can use electric or hand mixer. Big whisk will work too.
Pour warm chocolate mixture into egg mixture.
Add pinch of salt and vanilla extract. Fold with spatula until combined.
Add sifted all-purpose flour. Mix until fully combined.
Divide batter between 4 prepared ramekins. Use ice-cream spoon or regular spoon.
Bake at 375F (190C) for 12-15 minutes, or until outsides are firm and dry and centers are soft.
After baking, let cakes cool for about 1-2 minutes in the ramekins. Run knife around the edge of the cakes to help them release. Carefully flip the freshly baked lava cakes upside down onto plate. They should release easily.
Top with fresh raspberries and pistachios. Serve immediately.