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1
Butter and lightly flour 6 (6-ounce) ramekins.
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2
Tap out any excess flour.
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3
In a small saucepan, bring to a boil 2 inches of water.
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4
In a large glass bowl, add butter, chocolate and espresso powder.
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5
Lower heat and place bowl over the simmering water.
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6
Slowly whisk mixture until the chocolate is almost completely melted.
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7
Remove bowl from heat and continue to whisk until all chocolate has melted.
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8
Allow to cool slightly.
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9
In a large bowl, add eggs, yolks, and sugar.
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10
Using an electric mixer, beat until light and fluffy and pale in color.
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11
Reduce speed to medium-low and slowly pour in the chocolate mixture.
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12
Add the flour and mix until just combined.
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13
Do not overwork the batter.
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14
Preheat oven to 450 degrees F.
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15
Divide the batter between the molds.
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16
Line a baking sheet with parchment paper.
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17
Place chocolate molds onto baking sheet and place in oven for 7 minutes.
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18
If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours.
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19
When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes.
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20
The top and sides should be cooked and dry and the inside will be runny.
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21
Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds.
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22
Then lift 1 corner of the ramekin and the cake should slip out.
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23
Sprinkle about 1/2 teaspoon Frangelico over each cake.
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24
Spoon berries around the chocolate cake and garnish with mint.
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25
Serve warm.
