Food Network: Warm Chocolate Cakes with Berries

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Warm Chocolate Cakes with Berries
Recipe courtesy Giada De Laurentiis

Ingredients
Chocolate Cakes:
1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
8 ounces bittersweet chocolate, chopped
1/2 teaspoon instant espresso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour, plus more for dusting molds
3 tablespoons Frangelico or hazelnut liqueur
1 cup fresh raspberries
1 cup fresh strawberries

Fresh mint, for garnish

Instructions
Butter and lightly flour 6 (6-ounce) ramekins. Tap out
any excess flour.

In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add
butter, chocolate and espresso powder. Lower heat and place bowl over the
simmering water. Slowly whisk mixture until the chocolate is almost completely
melted. Remove bowl from heat and continue to whisk until all chocolate has
melted. Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until
light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in

the chocolate mixture. Add the flour and mix until just combined. Do not overwork
the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with parchment paper.
Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not
baking immediately, cover chocolate molds with plastic wrap and refrigerate until
ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate
molds onto baking sheet and place in oven for 10 minutes. The top and sides should
be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10
seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle

about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate
cake and garnish with mint. Serve warm.