4 (1 oz.) sq. Baker's chocolate
8 egg yolks
2 c. brown sugar
2 c. coffee
3 tbsp. cornstarch
2 c. heavy cream
3/4 c. confectioners' sugar
1 tbsp. cinnamon

TOPPING:

1 c. fresh raspberries
1 tsp. Amaretto liqueur per serving

Combine the chocolate, egg yolks, brown sugar, coffee and cornstarch in double boiler. Cook until it thickens. Chill.

Whip heavy cream, confectioners' sugar and cinnamon until stiff peaks form. Fold and swirl gently into chocolate mixture to give it a marble effect. Pour into individual dishes and then refrigerate. Garnish with raspberries and Amaretto before serving.