'Spanish' chocolate lava cakes w/ apricot/orange coulis, almonds and mint

This is an attempt to accommodate a request from an old friend that asked me if I could make a Spanish dessert. I don't know much about Spanish cooking (yet) but thought that I could give a classic interesting dessert by adding some of the fruits typical for southern Spain.

175 grams dark chocolate 60-70% pure cocoa (approx. 1½ plate, 6.5oz)
175 grams of butter (approx. 1½ stick, 6.5oz, salted and the exact same amount as chocolate)
3 eggs
100 grams of sugar (3.5oz)
40 grams of flour (1.5oz)
Butter for the forms. Use individual ceramic cups for baking. This should be enough for 5-6 cakes
This is how you go about it:

Pre-heat the oven to 350°C
Melt the chocolate gently with the butter in a casserole. Whip eggs and sugar in another bowl until it turns white and fluffy. Add the chocolate to the egg mixture and add the flour. Pour the batter in the buttered forms and fill them 2/3 up. 

Put them in the oven for as long as the cakes are runny in the inside has 'cakey' on the outside. This should be after approx 10 minutes. Turn the cakes on to a plate after cooling a bit. They should still be served warm. 

Apricot/Orange sauce

Ingredients:1 can apricots in juice
½ cup of water
1 cup of sugar (or as sweet as you like it)
Juice from one orange
Graded orange peel from half an orange (not too much white in there)
2 tea spoons of vanilla extract

+ 1 tablespoon of corn starch and water mixed to thicken the sauce.

Put everything in a casserole and boil. Add the corn starch and water mix a little at the time until you get the desired thickness of the sauce.

Slivered almonds, fresh mint leaves and shaved chocolate for decoration.

This sounds like a lot of work but I managed to get it all done in 20 minutes.

DESSERT - by Dad is served.