Chocolate Molten Love Cake

Preheat the oven to 325 °. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet. Mix 1 lb butter and 1 lb dark chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller. *Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the 1/2 lb sugar and 9 eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the 1/4 cup cake flour. Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake. For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.