For the chocolate: Melt the chocolate and milk until it reaches 113 degrees F then remove from the heat. Temper the chocolate by stirring while letting it cool to 90 degrees F. Pour the chocolate into the molds, then slam the mold on the counter to get air bubbles out. Refrigerate until solid, 30 minutes. Unmold and chop.
For the coulis: Mash the raspberries, sugar and lemon juice together until almost pureed. Strain out the seeds using a mesh strainer.
For the cakes: Preheat the oven to 400 degrees F. Coat the inside of each ramekin with butter and sugar.
Place the prunes in a saucepan and cover with water. Bring the prunes to a boil, lower heat and simmer for 20 minutes. Drain the prunes, puree them in a food processor and set aside.
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 the Raspberry Coulis and mint.
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