Chocolate cakes with berries & hazelnut liquor

preheat oven to 450 Butter and lightly flour six, 6 ounce ramekins. Tap out any excess flour. In a small sauce pan, bring to boil 2 inches of water. In a large glass bowl add butter, chocolate and expresso powder. Lower the heat and place the glass bowl over the simmering water. Slowly wisk mixture until the chocolate is almost completely melted. Remove the bowl from heat and continue to wisk until all the chocolate has melted. Be careful not to burn the chocolate. Allow the chocolate to cool slightly then add eggs, yolks, and sugar. Using an electric mixer beat until light, fluffy and pale in color.Reduce speed to medium low and slowly add the chocolate. Add the flour just to combine. divide the batter between the molds. place chocolate molds on a baking sheet lined with parchment paper. bake for seven minutes. (if not baking right away then cover the molds with plastic wrap and refrigerate until ready to serve. If you are cooking them from the cooler then please use ten minutes to cook. The top and the sides of the cakes should be cooked and dry looking. The inside however will still be runny. Using oven mitts carefully invert each mold onto a plate and let it sit for approximately twn seconds. Remove the ramekin and sprinkly 1/2 teaspoon of frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.