For the meringues, stir the egg white and lemon juice with a hand mixer on the highest setting. Gradually add the powdered sugar.
At least 10 minutes at the highest level until the mass stops flowing.
Put the egg white mass in a piping bag and leave to dry on a baking sheet lined with baking paper in the oven at approx. 100 ° for one hour.
The oven may be opened in between to allow moisture to escape.
For the cakes, chocolate and butter, melt in a water bath. Mix the eggs and sugar in a bowl. Let the melted chocolate mixture cool down briefly, then stir into the egg-sugar mixture, the flour and everything to a smooth dough.
Place the dough in small ovenproof containers and bake at 210 ° for 4 minutes. Turn the oven down to 160 ° and let it sit for another 3 minutes. During this time, heat the raspberries, sugar and a sip of water in a saucepan.
Then place the chocolate glasses on a plate and sprinkle with powdered sugar. Place the raspberries and meringues next to them and decorate with fresh mint leaves.
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