Recipe courtesy of Peter Kump's New York Cooking School

Warm Chocolate Cake with Mixed Berry Coulis

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

Warm Cake:

3 ounces bittersweet chocolate, finely chopped

3 tablespoons unsalted butter

3 tablespoons cocoa powder

3 egg whites

3 tablespoons granulated sugar

Mixed berry coulis:

1/2 pint raspberries

1/2 pint blueberries

1/2 pint strawberries

3 tablespoons sugar

1 tablespoon fresh lemon juice

1 tablespoon framboise, Grand Marnier or orange juice

Directions

Warm Cake:

  1. Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes.

Mixed berry coulis:

  1. Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill.
  2. Yield: 4 servings

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