Instructions: Preheat oven to 350 degrees. Melt chocolate in double boiler. Cream butter and sugar using electric mixer. Slowly add eggs one at a time. Add melted chocolate, then cocoa powder. Stir until all ingredients are fully incorporated. Prepare 6 custard dishes by brushing with melted butter and dusting with sugar. Fill dishes three-quarters full and place on cookie sheet. Bake 10-12 minutes, until batter has risen over top of dishes. Cakes should be a little gooey in center.

For raspberry sauce: Mix berries and sugar. Cook over medium heat 5 minutes or until berries get soft. Puree and strain. Serve cakes with raspberry sauce and vanilla ice cream. Garnish with cocoa powder, powdered sugar and mint leaf.

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