CLASSIC MOLTEN CHOCOLATE CAKE WITH CASSIS BERRIES
How to make Classic Molten Chocolate Cake with Cassis Berries
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 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.
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