Warm Chocolate Cakes with Berries

Cook Time: 12 min
Level: Easy
Yield: 6 servings

Ingredients
Chocolate Cakes:

* 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

Directions

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
slightly.

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.
Serve warm.

Tiramisu

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* *6 egg yolks
* 3 tablespoons sugar
* 1 pound mascarpone cheese
* 1 1/2 cups strong espresso, cooled
* 2 teaspoons dark rum
* 24 packaged ladyfingers
* 1/2 cup bittersweet chocolate shavings, for garnish

Directions

In a large bowl, using an electric mixer with whisk attachment, beat
egg yolks and sugar until thick and pale, about 5 minutes. Add
mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso
and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each
ladyfinger into espresso for only 5 seconds. Letting the ladyfingers
soak too long will cause them to fall apart. Place the soaked
ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them
in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining
mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours,
up to 8 hours.

Before serving, sprinkle with chocolate shavings.

From: foodnetwork.com

Mascarpone with Raspberry and Pineapple

Cook Time: 7 min
Level: Easy
Yield: 4 servings

Ingredients

* 3 sheets phyllo dough (or 12 store bought phyllo cups)
* 1/4 cup mascarpone cheese
* 1/4 cup finely chopped pineapple, canned or fresh
* 1/4 cup raspberry yogurt
* Small block chocolate, for garnish
* Special equipment: 2 1/2 to 3-inch cookie cutter, mini muffin tin

Directions

Preheat the oven to 350 degrees F.

Layer the phyllo sheets on top of each other. Using the cookie cutter,
cut out 12 rounds and press them into the mini muffin tin. Bake until
golden brown and crisp, about 7 minutes. Remove from the oven and let
cool.

Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in
a small bowl and stir to combine. Spoon the mascarpone mixture into
the phyllo cups. Using a vegetable peeler, shave some chocolate onto
the top of the mascarpone mixture and serve.

From: foodnetwork.com