Preheat oven to 450 degrees. Use 1 tablespoon butter to grease five ramekins (8-ounce capacity each). Set aside.
Melt remaining 14 tablespoons butter and the chocolate in a double boiler over simmering water. Stir until melted. Remove from heat and cool slightly.
With an electric mixer or by hand, beat eggs and egg yolks in a large mixing bowl until thick and lemon-colored. Add powdered sugar and beat. Add flour and beat again until smooth. Beat in chocolate mixture. Divide mixture evenly among the five buttered ramekins.
Bake for 10 to 12 minutes or until the tops start to crack (too much cracking is a sign of overcooking). It should be slightly undercooked in the middle. Let stand for exactly 8 minutes. Turn upside down onto a serving plate and remove mold. Garnish with fresh raspberries and mint. Serve immediately with Raspberry Coulis (see below).
Combine ingredients in a blender and blend until pureed. Strain mixture through a sieve to remove seeds. If desired, put mixture in a squeeze bottle to squirt designs on plate. Keeps refrigerated up to a week.
Approximate values per serving: 832 calories, 52 g fat, 407 mg cholesterol, 11 g protein, 88 g carbohydrates, 7 g fiber, 400 mg sodium, 54 percent calories from fat.