Mixed Berry Chocolate Molten Cakes
Prep Time:
15 minutes
Cook Time:
15 minutes
Serves:
6
Ingredients
- 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
Directions
- PREHEAT oven to 375°F.
- COAT 6 ramekins or custard cups generously with butter.
- PLACE 8 ounces chocolate into a medium microwave-safe bowl.
- ADD 5 tablespoons butter.
- HEAT in microwave on medium power for 1 minute.
- STIR chocolate mixture.
- HEAT in microwave on medium power for 30 seconds.
- STIR chocolate mixture.
- CONTINUE heating and stirring in brief intervals until chocolate mixture is completely melted. Do not overheat.
- SET ASIDE chocolate mixture.
- CRACK 3 eggs into a medium bowl.
- ADD 1/4 cup sugar and 1 teaspoon vanilla extract.
- BEAT egg mixture with an electric mixer 3 to 5 minutes or until lemon colored and about tripled in volume.
- STIR half of egg mixture into chocolate mixture.
- ADD 2 tablespoons cocoa powder and STIR again.
- FOLD chocolate mixture gently into remaining egg mixture. Do not overmix.
- DIVIDE half of batter evenly between prepared ramekins, about 3 tablespoons each.
- PLACE several berries into each ramekin.
- 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.)
- BAKE 13-15 minutes or until puffed and slightly cracked around edges.
- ALLOW to cool for 2 minutes.
- RUN a knife around edges of ramekins.
- USE hot pads to invert cakes onto dessert plates.
- GARNISH cakes with remaining berries and ice cream.
- SERVE immediately while warm.
