Deadly Chocolate Sin

Raspberry Coulis:
1 10 oz package frozen raspberries in heavy syrup (thawed)

Cake
2 sticks plus 2 tablespoons unsalted Butter,softened
6 oz.semisweet chocolate
2 oz.unsweetened chocolate
1 teaspoon vanilla
4 eggs,at room temperature,beaten
4 egg yolks at room temperature,beaten
1/2 cup packed light brown sugar
6 tablespoons cornstarch

Garnish
1 pint fresh raspberries
12 sprigs fresh mint
or
12 triangular cookies
12 chocolate pieces

Special Equipment
12 4 oz oven-proof ramekins
double boiler

1.Do ahead:Make raspberry coulis.Process the thawed berries in a blender and strain through a fine mesh strainer to remove the seeds.Refrigerate until needed.
2.Preheat oven to 275*.Butter the bottom of each ramekin with 2 tablespoons butter and set aside on a baking sheet.
3.In top of a double boiler,place the chocolates,2 sticks butter,and vanilla.Set over simmering water and stir until melted.Keep the heat low so the butter and chocolate melt slowly.
4.In large mixing bowl,combine eggs,egg yolks,and brown sugar.Beat on high until thicken.reduce speed to low and slowly incorporate corn starch,1 tablespoon at a time;then turn the mixer back up to high and continue to beat until soft peak forms,about 5 minutes.
5.Using a rubber spatula,gently fold the chocolate mixture into the beaten eggs until well blended.Spoon mixture into ramekins and bake for 10 minutes,or until a toothpick onserted in the middle comes out clean.Let cool,cover with plastic wrap,and refrigerate until ready to serve.
6.Dip a dinner knife into hot water and run it around the sides of the ramekins.Invert onto serving dish,gently remove ramekins from dish,and spoon the raspberry coulis around the cake.Garnish each serving with your preverence.
Enjoy!