Half-cooked chocolate cake with raspberry coulis

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.

Chop 80 g dark chocolate with a knife, or cut in small pieces.

Put it in a small bowl, and add 80 g butter.

Melt in a bain-marie.

Break 2 eggs onto 70 g caster sugar and 10 g vanilla sugar.

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.

Mix the chocolate and the melted butter well, then sieve 35 g flour on top.

Mix well.

Pour onto this mixture 5 or 6 tablespoons of beaten egg.

Mix well.

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.