Preheat the oven to 375°F (190°C). Grease ramekins with butter and dust with sugar. Melt dark chocolate and butter in a double boiler. Stir until smooth. Remove from heat and let cool slightly.

Mix Ingredients

In a bowl, whisk eggs and sugar until pale. Fold in the melted chocolate mixture and flour. Add vanilla extract and mix well.

Bake

Pour the mixture into prepared ramekins and bake for 12-15 minutes until puffed. Serve immediately with powdered sugar on top.

Raspberry Coulis

Cook Raspberries

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 10 minutes.

Blend

Remove from heat and blend until smooth. Strain through a sieve to remove seeds if desired. Allow to cool.

Pineapple Upside Down Cake

Prepare Topping

Preheat the oven to 350°F (175°C). In a cast-iron skillet, melt butter and brown sugar over low heat. Arrange pineapple slices on top.

Make Batter

In a bowl, whisk flour, sugar, baking powder, and milk. Add eggs and vanilla, and mix until smooth.

Assemble and Bake

Pour batter over the pineapple in the skillet. Bake for 30-35 minutes until golden. Let cool, then invert onto a plate.

Dark Rum Foster Caramel

Make Caramel

In a saucepan, heat sugar over medium heat until melted and golden. Stir in butter until smooth.

Add Cream and Rum

Remove from heat and carefully stir in heavy cream and dark rum. Allow to cool slightly before serving.