1: 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.
2: 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.
14: Pour mixture into the moulds to about ¾ the depth, and place 3 raspberries on top.
15: Put in the oven for 8 to 9 minutes.
16: 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.
17: Serve on a plate, sprinkled with a little icing sugar, surrounded by raspberry coulis and decorated with mint leaves.
Remarks
You can replace raspberries with strawberries, or more surprisingly by blackcurrants. If you do not have a coulis, you can quickly prepare a "mash of fruits" by mixing and crushing the fruits (raspberries, cut in small pieces, wild strawberries, currants...) summarily with a fork.