chocolate fondue with berries

Ingredients:
1 cup unsalted butter
225g chocolate, chopped
1/2 tsp instant espesso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 tsp flour
3 tbsp hazelnut liqueur
1 cup fresh raspberries
1 cup fresh strawberries
fresh mint, for garnish

Method:
PREHEAT THE OVEN TO 230DEGREES C
1. lightly butter ramekins.
2. in a small saucepan, bring to the boil 2 inches of water, in a large bowl, add butter, chocolate and espresso powder, lower the heat and place the bowl over the simmering water. slowly whisk mixture until the chocolate is almost completely melted. remove bowl from the heat and continue to whisk until all chocolate has melted. allow to cool slightly.
3. in a large bowl, add eggs, yolks and sugar, using a whisk beat until light and fluffy and pale in colour. reduce speed to low-medium, and slowly pour in the chocolate mixture, add the flour and mix well until just combined, do not overwork the batter.
4. divide the batter between the molds, line a baking sheet with parchment paper, place chocolate molds onto baking sheet and place in oven for 7 minutes, the top and sides should be cooked and dry and the inside will be runny.
5. using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds, sprinkle over 1/2 tsp hazelnut liquir over each cake, spoon berried around and a mint leaf ontop