Warm Chocolate Cakes with Berries

Name: Warm Chocolate Cakes with Berries
Prep time: 8 h 27 min
Cook time: 8 h 27 min
Total time: 8 h 27 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams bittersweet chocolate, chopped; 4 larges egg yolks; 4 larges eggs; 4 teaspoons all-purpose flour, plus more for dusting molds; 6 servings Fresh mint, for garnish; 158 milliliters granulated sugar; 3 Tbsps Frangelico or hazelnut liqueur; 1 teaspoons instant espresso powder; 237 milliliters fresh raspberries; 237 milliliters fresh strawberries; 237 milliliters (2 sticks) unsalted softened butter, plus extra for buttering molds

For $2.34 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 9g of protein, 51g of fat, and a total of 698 calories. If you have flour, hazelnut liqueur, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 8 hours and 27 minutes.

Instructions

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

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Ramekin

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.

Ingredients you will need

Instant Espresso

Chocolate

Butter

Water

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Chocolate

Sugar

Egg Yolk

Egg

Equipment you will use

Hand Mixer

Bowl

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

Ingredients you will need

All Purpose Flour

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Divide the batter between the molds. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Chocolate

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Oven

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.

Equipment you will use

Oven Mitt