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1
Preheat oven to 425 degrees. Using 2 tbsp of melted butter, butter 6 ramekins and coat with granulated sugar. Set aside.
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2
In a medium bowl, beat eggs, egg yolks, vanilla, and confectioner's sugar in a stand mixer or with a hand mixer until it doubles in size and is lighter in color.
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3
In a small bowl, combine cocoa with the other 2 tbsp of melted butter. Add the hot water and espresso, or the 2oz of fresh espresso. Stir until incorporated.
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4
Gently incorporate the chocolate espresso mixture into the egg and sugar mixture. Add a pinch of salt to the flour, then slowly stir the flour into the chocolate and egg mixture.
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5
Gently pour the cake mix into the six sugared ramekins and put them on a cookie sheet. Cook for 12 minutes in the preheated oven. Take them out of the oven, let them cool for 3 to 4 minutes, then invert them onto individual plates.
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6
Fill with raspberry filling and top with espresso whipped cream. Recipes follow.
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7
Mix thawed raspberries, lemon juice, 1/3 cup confectioner's sugar, and the cornstarch in a blender. Strain and in a small suacepan bring the strained mixture to a boil until thickened. Remove from heat and set aside.
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8
To make the espresso whipped cream, completely dissolve the instant espresso powder. Let the coffee cool.
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9
Whip the cream, 2 tbsp confectioner's sugar, dash of cinnamon, and the cooled espresso until soft peaks.
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10
Using a pastry bag, fill the mini chocolate latte cakes with the raspberry filling. Top with whipped cream. Garnish with fresh raspberries and chocolate shavings.
