Prepare your moulds: you can use either pastry rings, or silicon moulds.
In either case, cut out strips of cooking parchment which are 1 cm or 0.5 inch deeper than your moulds/rings.
Place a paper strip around the inside or each ring or mould. If they are rings (bottomless) stand them on another square of cooking parchment.
Preheat oven at 180°C or 356°F.
Beat together for around 4 or 5 minutes...
... until the mixture forms "ribbons", i.e. which while pouring it runs rather like a flat ribbon.
Pour onto this mixture 5 or 6 tablespoons of beaten egg.
Then pour the whole into the remaining beaten eggs.
Mix well the mixture resembles chocolate mousse.
Pour mixture into the moulds to about ¾ the depth, and place 3 raspberries on top.
Put in the oven for 8 to 9 minutes.
Important: the whole point of this recipe is that the cake should only be half cooked, if not it's just a traditional chocolate cake.
At the end of the 9 minutes, tap the top of the cake, if it's a little bit crusty, it's done: take out of the oven, because it will continue cooking a little while afterwards.
The cakes can be turned out as soon as you can touch them.
Serve on a plate, sprinkled with a little icing sugar, surrounded by raspberry coulis and decorated with mint leaves.
Last modified on: October 3rd 2010