-
1
Preheat oven to 325 degrees F.
-
2
Using 2 tablespoons of the softened butter, grease 6 (1/2 cup) ramekins.
-
3
Sprinkle 1 teaspoon of the sugar into each ramekin and shake to coat the bottom and sides of each, evenly.
-
4
Place the ramekins in a 9 by 13-inch baking dish and set aside.
-
5
Bring a medium saucepan of water to a simmer.
-
6
Combine the chocolate, remaining butter and amaretto in a metal bowl set over simmering water or in the top of a double boiler.
-
7
Melt the chocolate, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
-
8
Meanwhile, combine the eggs, remaining sugar, the vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes.
-
9
Fold 1/3 of the egg mixture into the chocolate mixture with a rubber spatula.
-
10
Repeat this process 2 more times-until all of the egg mixture has been folded into the chocolate.
-
11
Divide the batter evenly between the prepared ramekins and add enough water to the baking dish to come halfway up the sides of each ramekin.
-
12
Bake until the cakes have risen slightly and the edges are just beginning to set, about 20 minutes.
-
13
Remove the ramekins from the baking dish and cool slightly.
-
14
Use a dull knife or butter knife to gently loosen the cakes from the edges of the ramekin.
-
15
Invert each cake onto a plate and invert the cakes again (so that the tops face upwards) onto a baking sheet or serving tray.
-
16
Cool to room temperature.
-
17
Cover and refrigerate overnight.
-
18
Remove the ramekins from the refrigerator about 30 minutes before serving.
-
19
Spoon Raspberry Coulis onto individual dessert plates and carefully transfer the cakes to each plate.
-
20
Garnish with confectioners' sugar, fresh raspberries, toasted almonds and fresh mint.
-
21
Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat.
-
22
Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
-
23
Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
-
24
Pour into the simmering raspberry mixture.
-
25
Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
-
26
Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
-
27
Cool completely, then cover and refrigerate until ready to use.
-
28
(Freeze any leftover coulis in a plastic container for up to 1 month.)
-
29
Combine the sugar and water in a small saucepan and bring to a boil over high heat.
-
30
Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes.
-
31
Pour the syrup into a container and refrigerate until completely cold, about 45 minutes.
-
32
(The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.)
