Instructions: Preheat oven to 375 degrees. Using 2 tablespoons of the butter, grease sides and bottoms of 12 (4-ounce) ramekins and set aside. Or coat them with non-stick cooking spray.

In the top of double boiler over simmering water, combine semisweet chocolate, bitter chocolate, 1 cup butter and vanilla. 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, 1 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 rubber spatula, fold chocolate into egg mixture, scraping bottom and sides of bowl frequently. Divide batter among prepared ramekins and bake 10 minutes (cake will be light-crusted with a soft center). Remove from oven and 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 plate.

Pour thawed raspberries into blender and puree. Strain and discard seeds.

Ladle raspberry puree around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

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