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For the cakes: Preheat the oven to 400 degrees F. Coat the inside of each ramekin with butter and sugar.
Melt the Maya No-Sugar-Added chocolate together with the butter in a glass bowl set over a pot of simmering water. When the chocolate starts to melt add the vanilla. Continue to stir with and add the prune puree. Mix until well combined. Set aside to cool slightly.
Combine the eggs and sugar in a bowl and whisk until well combined. Add the flour and whisk until fully incorporated. Then add the chocolate mixture and whisk until thoroughly combined.
Divide the batter evenly among the ramekins (1/2 cup each). Place in the oven and bake for 12 minutes. Run a knife around the edges to loosen and invert onto dessert plates. Garnish with Raspberry Coulis and mint.