Ingredients
6 oz semisweet chocolate
2 oz bitter chocolate
1 cup butter, unsalted
1 tsp vanilla extract
4 eggs, at room temperature
4 egg yolks, at room temperature
1/2 cup brown sugar, firmly packed
6 tbsp corn starch
10 oz frozen red raspberries , thawed, in heavy syrup
1 pint fresh raspberries
12 cookies pieces, or chocolate pieces; triangular shape
12 sprigs fresh mint
Preparation
Butter sides and bottoms of 12 4-oz. ramekins and set aside. Alternatively, you can use a no-stick cooking spray.
In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla.
When butter and chocolate are melted, stir to blend and set aside.
In a large bowl of a mixer, combine eggs, egg yolks and brown sugar. Beat on high for 5-7 minutes or until thick and quadrupled in volume.
Reduce speed to low and add cornstarch one tablespoon at a time, beating to incorporate after each addition.
Increase speed to high and beat for 5 minutes or until mixture stands in soft peaks.
With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of the bowl frequently.
Divide batter between prepared ramekins and bake in a preheated 375 degrees oven for 10 minutes. The cake should have a light crusted and a soft center when done.
Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve.
When ready to serve, run a knife blade around the edges of the cake to separate it from the ramekin. Invert ramekin on a serving plate and lift the ramekin up, leaving the cake in the center of the plate.
Pour thawed raspberries in a blender and puree. Strain and discard seeds.
Ladle raspberry coulis around the cake and garnish with fresh raspberries, cookie/chocolate pieces and mint. Serve.
