Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease nine 6-ounce, oven-safe custard cups. Line the bottoms with waxed paper then grease them. Dust the insides with the cocoa powder.

Step 3

In a large bowl, add the eggs and the sugar and use an electric mixer on high speed to beat until it thickens, about 5-7 minutes.

Step 4

Reduce the mixer speed to medium, then beat the butter and the coffee liqueur into the butter mixture until blended. It is okay for the batter to look curdled.

Step 5

Add 6 ounces of the melted chocolate and the vanilla to the batter and beat until well-combined.

Step 6

Pour 1/2 cup of the batter into each of the prepared custard cups.

Step 7

Bake the cakes until they are just set, about 20-25 minutes.

Step 8

Let the cakes cool on a wire rack for 30 minutes.

Step 9

While the cakes are cooling, in a small saucepan, bring the whipping cream just to a boil, then transfer from the heat.

Step 10

Add the remaining chopped chocolate to the whipping cream and let it stand, do not stir, for 5 minutes.

Step 11

Stir the ganache mixture until it is smooth.

Step 12

Let the ganache cool for 10 minutes.

Step 13

Serve the cakes warm, topped with the ganache, the whipped cream, and the raspberries.