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Mixed Berry Chocolate Molten Cakes

This recipe depends on well-beaten eggs for volume - room temperature works best. Set eggs in a bowl of very warm water for about 15 minutes to take the chill off before beating. The cakes will puff nearly to the top of the dishes toward the end of bake time. Be sure to remove from the oven at the first sign of cracks on the edges and when the center is still moist.

Prep Time: 15 minutes   |    Cook Time: 15 minutes   |    Makes: 6 servings
Ingredients
  • 8  8  8 oz. OUNCE_USVolumebittersweet chocolate, chopped  
  • 5  5  5 Tbsp. TABLESPOON_USVolumebutter, plus butter for ramekins  
  • 3  3  3 each Volumelarge eggs  
  • 1/4  1/4  1/4cup CUP_USVolumegranulated sugar  
  • 1  1  1 tsp. TEASPOON_USVolumevanilla  
  • 2  2  2 Tbsp. TABLESPOON_USVolumeunsweetened cocoa powder  
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Raspberries 
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Blackberries 
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Blueberries 
  • Vanilla ice cream  
Instructions
  1. Preheat oven to 375°F. 
  2. Generously coat 6 ramekins or custard cups with butter.  
  3. Melt chocolate and 5 tablespoons butter in a medium-size microwave-safe bowl on medium power for 2 minutes, stirring after 1 minute.  
  4. Return to microwave if needed, stirring until completely melted. Do not overheat.  
  5. Beat eggs, sugar and vanilla until lemon colored and about tripled in volume, 3-5 minutes with an electric mixer.  
  6. Stir cocoa powder and half the egg mixture into melted chocolate.  
  7. Gently fold chocolate-egg mixture into remaining eggs until thoroughly blended, but still fluffy.  
  8. Pour half the batter into prepared ramekins (about 3 tablespoons each).  
  9. Place 3-4 raspberries or blackberries in centers. Top berries with remaining batter. (Can cover at this point and refrigerate up to 24 hours before baking.)  
  10. Bake 13-15 minutes (16-18 minutes if refrigerated) until puffed and slightly cracked on edges and centers are still moist.  
  11. Cool 2 minutes. Run a knife around edges.  
  12. Using hotpads, invert cakes onto dessert plates. Surround with remaining berries.  
  13. Serve warm with ice cream.  

Nutrition Facts

Amount Per Serving
Calories 388
Total Fat 28.71g
    Saturated Fat 15.79g
Cholesterol 133.74mg
Sodium 37mg
Total Carbohydrates 36.78g
    Dietary Fiber 4.02g
Protein 7.16g