Total Calories: 318
Preheat oven to 375°. Butter and flour 6 (6-ounce) custard cups or ramekins. Set aside. In a medium saucepan, melt chocolate with butter over low heat. Let cool slightly. In a medium bowl, combine eggs, egg yolks, and sugar. Beat until mixture is pale and a slowly dissolving ribbon forms on the surface when beaters are lifted, about 10 minutes. Mix in vanilla and salt. Beat in flour and pecans, if desired. Add chocolate mixture, and beat until thick and glossy, about 5 minutes. Pour batter equally into the cups or ramekins. (At this point, the cups or ramekins can be covered with plastic wrap and refrigerated or frozen until future use.)
Remove cups or ramekins from refrigerator or freezer, and place immediately in preheated oven. Bake until each cake is set around the edges, but moves slightly in center, about 10 minutes, or 15 minutes if frozen; do not overbake. Let cool slightly. Run a knife around edges, and invert onto dessert plates. Garnish each with a dollop of crème fraîche, fresh raspberries, and a mint sprig.
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