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Chocolate Lovers' French Toast

DIRECTIONS

To make the sauce (this can be done ahead), heat the frozen raspberries, sugar, and lemon juice to boiling over medium heat, and cook for 5 minutes. Remove from heat, purée in a food processor or blender, and push through a sieve to strain out the seeds. Add the liqueur. Reheat before serving.
To make the toast, blend the chocolate or cocoa and boiling water in a food processor and let cool slightly. Add the eggs and cream and blend well.
Pour the chocolate mixture into a large bowl and dip the bread slices in the mixture to coat. Set aside until all are coated.
Heat a griddle, brush it with melted butter, and cook the dipped slices, turning to cook evenly, about 2 minutes per side.
To serve, place a heaping spoonful of sauce on each plate. Overlap the bread slices on top of the sauce (to resemble flower petals) and top with fresh raspberries and a rosette of whipped cream topped with chocolate curls. Garnish the plate with mint leaves, drizzle the remaining sauce over the top of the toast, and sprinkle lightly with confectioners' sugar.