Chocolate fondant with berries

Ingredients:

• 220 g softened butter + a little oil for greasing the pans
• 230 g dark chocolate, chopped
• 0.5 tsp instant espresso powder
• 4 large eggs
• 4 large egg yolks
• 2/3 cup granulated sugar
• 4 tsp flour + a little flour for dusting the pans
• 3 tablespoons Frangelico liqueur or other hazelnut-flavored liqueur
• 1 cup raspberries
• 1 cup strawberries
• Fresh mint for garnish

Preparation:

1. Grease and lightly flour 6 170ml (6 fl oz) ramekins. Shake off any excess flour.
2. In a small saucepan, add about 5 cm of water and bring to a boil. Place the butter, chocolate, and coffee powder in a large glass bowl. Reduce the heat and place the bowl over the simmering water in the saucepan. Stir the mixture until almost all the chocolate has melted. Remove the bowl from the double boiler and continue stirring until the chocolate has completely melted. Then let it cool slightly.
3. In another large bowl, beat the eggs, add the yolks, and sugar. Beat with a mixer until fluffy and pale. Reduce the speed and slowly pour in the chocolate mixture. Add the flour and mix thoroughly without over-beating the dough.
4. Preheat oven to 230°C.
5. Pour the batter into the pans. Line a baking sheet with parchment paper. Place the pans on the baking sheet and bake in the oven for 7-10 minutes. If you don't plan to bake and serve the dessert right away, you can refrigerate the pans for up to 8 hours, covered with plastic wrap. Then remove from the refrigerator and bake for 10-13 minutes. The cupcakes should be well-done and dry on the outside and runny on the inside.
6. Carefully invert the hot ramekins onto a plate and let them rest for 10 seconds. Then lift the ramekins – the cakes should come out easily. Drizzle each fondant with about 0.5 teaspoon of nut liqueur, garnish with mint, and arrange berries around it. Serve the fondants warm.