1 cup sugar
1/3 cup water
1/3 cup raspberry puree, strained to remove seeds
1/3 cup heavy cream
3 tablespoons butter
5 ounces semisweet chocolate chips
1/2 cup butter
3/4 cup powdered sugar, sifted
2 egg yolks
6 tablespoons all purpose flour
Vanilla ice cream
Place the sugar into a medium sized pot and pour the water over it. Place the pan over medium high heat until boiling, only swirling the pot in a circular motion to caramelize the sugar evenly, and continue to do so for 5-6 minutes until sugar turns a deep golden brown. As soon as the caramel has reached the right color, reduce heat to medium and add in the heavy cream and strained raspberry puree and whisk mixture until smooth and combined. Add the butter and whisk in. Remove it from the stove, pour into a mason jar and refrigerate for 4 hours or overnight to thicken, or use immediately if you like a thinner caramel.
Preheat oven to 425 degrees. Spray 4 (6 to 8-ounce) ramekins with nonstick cooking spray and place on a baking sheet; set aside. In a double boiler, over simmering water, melt the butter with the chocolate. Pour chocolate mixture into a medium sized bowl and whisk in the sifted powdered sugar until fully incorporated. Add in the eggs and egg yolks and whisk to combine, then add the flour and whisk until smooth and creamy. Divide batter evenly into each ramekin and place in the oven to bake for 14 minutes. Let cool for 3 minutes, then run a knife along the edge and carefully turn over onto a serving plate and garnish with ice cream, mint leaves and raspberry caramel.