CLASSIC MOLTEN CHOCOLATE CAKE WITH CASSIS BERRIES

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Classic Molten Chocolate Cake with Cassis Berries image

Provided by Trisha Yearwood

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1/2 cup creme de cassis
1 1/2 cups mixed berries
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
1 cup mascarpone
1 teaspoon granulated sugar
1 teaspoon vanilla extract
Fresh mint sprigs, for garnish

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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