In order to make your soft-hearted cake, melt in a water bath the dark chocolate with some butter.

Subsequently, in a bowl whip the eggs with the sugar, then add a pinch of salt and the pulp of a half vanilla pod.

Now, add the flour after having sifted it and mix well using the whips.

Sprinkle some flour and grease well the single-portion pastry cutters in aluminium.

Pour the chocolate mixture in the pastry cutters, paying attention to fill them up to ¾ of their capacity.

Now, put the pastry cutters in the pre-heated oven, letting them bake for 14-15 minutes at 190°C.

In the meantime, prepare the raspberry coulis: dry the fruit in a non-stick pan, on a low heat for 2-3 minutes. Then add the icing sugar, the lemon juice and mix with a whip until the mixture amalgamates well. Filter the mixture with a strainer in order to remove any seeds and put the sauce in a bowl letting it cool.

Once cooked, turn out the cakes in the dessert plates, placing them on a raspberry coulis layer, that you will have spread before. Afterwards garnish with some raw raspberries or blueberries, some mint leaves, a sprinkling of icing sugar and serve them immediately in order to guarantee an hot and creamy chocolate heart.