Yield: 6 servings
* 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
* 8 ounces bittersweet chocolate, chopped
* 1/2 teaspoon instant espresso powder
* 4 large eggs
* 4 large egg yolks
* 2/3 cup granulated sugar
* 4 teaspoons all-purpose flour, plus more for dusting molds
* 3 tablespoons Frangelico or hazelnut liqueur
* 1 cup fresh raspberries
* 1 cup fresh strawberries
* Fresh mint, for garnish
Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
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. Remove bowl from heat and
continue to whisk until all chocolate has melted. Allow to cool
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. Add the flour and
mix until just combined. Do not overwork the batter.
Preheat oven to 450 degrees F.
Divide the batter between the molds. Line a baking sheet with
parchment paper. 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.
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. Sprinkle about 1/2 teaspoon Frangelico over each
cake. Spoon berries around the chocolate cake and garnish with mint.