HEAT oven to 450°F. Coat six 3/4-cup soufflé dishes or custard cups with no-stick cooking spray. Coat inside of each cup with sugar, tapping out excess.
COMBINE chocolate chips and shortening in small microwave-safe bowl; microwave on MEDIUM (50% power) 2 minutes or until shortening is melted. Stir until smooth; cool slightly.
WHISK eggs, egg yolks and vanilla in large bowl until blended. Stir in powdered sugar and brown sugar; add chocolate mixture and stir until smooth. Add flour and salt; stir until well blended. Divide equally into prepared dishes. Place filled dishes on baking sheet. Bake 13 to 15 minutes or until sides are set and internal temperature reads 160°F. Let stand 5 minutes. Run small knife around sides of cakes to loosen; immediately turn out onto individual serving plates.
SPRINKLE with powdered sugar; garnish with raspberries and mint. Serve immediately with vanilla ice cream, if desired.