Mixed Berry Molten Cakes
Mixed berry chocolate molten cakes topped with berries

Description

Rich cakes with warm chocolate flowing from their centers. plus, a little berry surprise in the center of each one! Room temperature eggs works best for this recipe. The cakes will puff nearly to the top of the dishes toward the end of bake time. Remove from oven at the first sign of cracks around the edges and when the center is still moist.

  • 5 Tablespoons unsalted butter, plus more for ramekins
  • 8 Ounces bittersweet chocolate, chopped
  • 1/4 Cup sugar
  • 1 Tsp. vanilla extract
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 3 large eggs, room temperature
  • Purchased vanilla ice cream
  1. PREHEAT oven to 375°F.
  2. COAT 6 ramekins or custard cups generously with butter.
  3. PLACE 8 ounces chocolate into a medium microwave-safe bowl.
  4. ADD 5 tablespoons butter.
  5. HEAT in microwave on medium power for 1 minute.
  6. STIR chocolate mixture.
  7. HEAT in microwave on medium power for 30 seconds.
  8. STIR chocolate mixture.
  9. CONTINUE heating and stirring in brief intervals until chocolate mixture is completely melted. Do not overheat.
  10. SET ASIDE chocolate mixture.
  11. CRACK 3 eggs into a medium bowl.
  12. ADD 1/4 cup sugar and 1 teaspoon vanilla extract.
  13. BEAT egg mixture with an electric mixer 3 to 5 minutes or until lemon colored and about tripled in volume.
  14. STIR half of egg mixture into chocolate mixture.
  15. ADD 2 tablespoons cocoa powder and STIR again.
  16. FOLD chocolate mixture gently into remaining egg mixture. Do not overmix.
  17. DIVIDE half of batter evenly between prepared ramekins, about 3 tablespoons each.
  18. PLACE several berries into each ramekin.
  19. DIVIDE remaining batter evenly between ramekins to COVER berries. 
    (If desired, ramekins can be COVERED and REFRIGERATED at this point for up to 24 hours before baking. If chilled, ADD 3 minutes to bake time.)
  20. BAKE 13-15 minutes or until puffed and slightly cracked around edges.
  21. ALLOW to cool for 2 minutes.
  22. RUN a knife around edges of ramekins.
  23. USE hot pads to invert cakes onto dessert plates.
  24. GARNISH cakes with remaining berries and ice cream.
  25. SERVE immediately while warm.
Calories 388
Total Fat 28.71 g
Saturated Fat 15.79 g
Cholesterol 133.74 mg
Sodium 37 mg
Total Carbohydrates 36.78 g
Dietary Fiber 4.02 g
Protein 7.16 g