*combine 1/2 cup diced or chopped nuts with 1 teaspoon melted butter and a pinch of salt. Toast in a preheated 350°F oven for 5 to 8 minutes, until very lightly browned.
Lightly grease 6 pyramid molds or muffin cups or 1/2-cup-capacity custard cups (using a non-stick pan spray works well). Preheat the oven to 350°F.
Melt the butter and chocolate together over low heat. Remove from the heat and stir in the cocoa, sugar, salt and liqueur of choice. Whisk vigorously, then beat in the eggs, one at a time. Divide the mixture between the 6 cups, filling them almost to the
: 6 cakes.
: Place the cakes on heatable serving plates. Heat for 15 to 20 seconds in a microwave or for 5 to 8 minutes in a preheated 325°F oven. Sprinkle with the toasted nuts and fresh raspberries. Top with a bit of fudge sauce and drizzle with raspberry sauce. G