Individual Chocolate Cakes

FOR THE CAKE:
Preheat the oven to 400 degrees F.

Brush four 1-cup ramekins with 1 tablespoon of the butter. Melt the chocolate and remaining butter in a double boiler, or on half power in a microwave oven for 2 minutes, stirring occasionally. Set aside.

In a medium bowl: Stir together the sugar and flour, and stir in the melted chocolate. In a second bowl, whip the eggs with a hand-held beater, until they're pale yellow and well aerated, about 2 minutes. Whisk a third of the eggs into the chocolate base. Fold the rest of the eggs, taking care not to deflate the batter. Pour the batter into the prepared ramekins and place the ramekins on a baking sheet. Bake for 18 to 20 minutes, or until the centers of the cakes are slightly soft and fudgy. A toothpick stuck in the center of the cakes should bring up moist batter.

WHILE THE CAKES ARE BAKING, MAKE THE SAUCE:
Puree the raspberries, Grand Marnier and sugar together. Pour the mixture into a small saucepan and bring to a boil. After the mixture comes to a boil, reduce to a simmer, and cook for two minutes until the sauce is thickened. Press the sauce through a fine strainer to remove the seeds. Serve warm or chilled with the cakes.

TO SERVE THE CAKES:
Pour a small pool of sauce on the plate. Unmold the cake and dust it with confectioner's sugar. Place the cake in the sauce and garnish it with the optional berries or mint.