Classic Molten Chocolate Cake with Cassis Berries
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 855
- Total Fat
- 54
- Saturated Fat
- 32
- Carbohydrates
- 76
- Dietary Fiber
- 4
- Sugar
- 54
- Protein
- 10
- Cholesterol
- 217
- Sodium
- 292
- Total: 1 hr 45 min (includes marinating time)
- Active: 30 min
Ingredients
Cassis Berries:
1/2 cup creme de cassis
1 1/2 cups mixed berries
Cake:
1 stick (8 tablespoons) unsalted butter, plus more for the ramekins
1 tablespoon cocoa powder, for dusting the ramekins
4 ounces good-quality bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/3 cup granulated sugar
2 large eggs plus 2 yolks
Berry Mascarpone:
1 cup mascarpone
1 teaspoon granulated sugar
1 teaspoon vanilla extract
Fresh mint sprigs, for garnish
Directions
Special equipment:
four 4-ounce ramekins- For the cassis berries: Put the cassis in a small saucepan and bring to a boil over medium-high heat. Boil until reduced to about 3 tablespoons, about 5 minutes. Put the berries in a bowl and toss with the reduced cassis. Let stand, stirring occasionally, about 1 hour.
- For the cake: Preheat the oven to 400 degrees F. Butter four 4-ounce ramekins and dust with the cocoa powder.
- Put the butter in a small saucepan and heat over low until melted. Add the chocolate, espresso powder, vanilla and salt and stir until thoroughly melted and combined. Stir in the flour.
- Combine the sugar, whole eggs and yolks in a large bowl and beat with an electric mixer on high speed until pale and thick, about 3 minutes. Add the chocolate mixture to the beaten eggs and beat to combine. Divide the mixture among the ramekins (at this point, the cakes can be refrigerated up to 4 hours and then brought to room temperature before baking).
- Put the ramekins on a baking sheet and bake until the tops and edges are set but about an inch in the center is still wobbly, about 12 minutes. Let the cakes stand for 1 minute. Run a thin knife around the edge of the cakes. Cover a ramekin with a small plate and invert the ramekin (using an oven mitt or towel) onto the plate. Remove the ramekin, leaving the cake on the plate. Repeat with the remaining cakes.
- For the berry mascarpone: Transfer 3 tablespoons of the berry juices from the cassis berries to a bowl. Add the mascarpone, sugar and vanilla and mix to combine.
- Dollop the berry mascarpone on the cakes and top with a spoonful of the cassis berries. Garnish with mint sprigs.