1 (10 ounce) package frozen red raspberries in heavy syrup, thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint
Butter (or coat with nonstick cooking spray) sides and bottoms of 12
(4 ounce) ramekins and set aside.
In the top of a double boiler over simmering water, combine
semi-sweet chocolate, bitter chocolate, butter and vanilla extract.
When butter and chocolate are melted, stir to blend and set aside.
In large bowl of mixer, combine eggs, egg yolks and brown sugar and
beat on high 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 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 bowl frequently.
Divide batter almong prepared ramekins and bake in preheated 375
degrees F oven for 10 minutes (cake will be light crusted with a soft
Remove from oven and let cool.
Cover with plastic wrap and refrigerate until ready to serve, then
run a knife blade around edges of cake to separate cake from ramekin.
Invert ramekin on serving plate. Lift ramekin, leaving cake in center of
Pour thawed raspberries into blender and puree. Strain and discard
Ladle raspberry coulis around cake and garnish with fresh
raspberries, triangular cookie or chocolate piece and mint.