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Mixed berry chocolate molten cakes topped with berries

Mixed Berry Chocolate Molten Cakes

  • Prep Time
    Prep Time: 15 minutes
  • Cook Time
    Cook Time: 15 minutes
  • Serves
    Serves: 6
  • 5 Tablespoons 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 or 1 1/3 cup) Driscoll's Raspberries
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Blackberries
  • 1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
  • 3 large eggs
  • Vanilla Ice Cream
  • Preheat oven to 375°F.

    Generously coat 6 ramekins or custard cups with butter.

    Melt chocolate and 5 tablespoons butter in a medium-size microwave-safe bowl on medium (50 percent) power 2 minutes, stirring after 1 minute. Return to microwave if needed, stirring until completely melted. Do not overheat.
  • Beat eggs, sugar and vanilla 3 to 5 minutes or until lemon colored and about tripled in volume, with an electric mixer.

    Stir cocoa powder and half egg mixture into melted chocolate.

    Gently fold chocolate-egg mixture into remaining eggs until thoroughly blended, but still fluffy.

    Pour half batter into prepared ramekins (about 3 tablespoons each).

    Place 3 to 4 raspberries or blackberries in centers. Top berries with remaining batter. (Can cover at this point and refrigerate up to 24 hours before baking.)
  • Bake 13 to 15 minutes (16 to 18 minutes if refrigerated) until puffed and slightly cracked on edges and centers are still moist. Cool 2 minutes. Run a knife around edges. Using hotpads, invert cakes onto dessert plates. Surround with remaining berries. Serve warm with ice cream.
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

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