Driscoll's brings berries to my table. I can always depend on the quality of their organic berries. So, if you're at the market and you find their berries, you know they'll be good.
Driscoll's has a great website with terrific berry recipes. This was Recipe of the Month last February, and I love it! I've made lava cake before (Molten cake is the same thing), and putting the berries inside the 'lava' is fabulous. It's that surprise bite of berries with oozing dark chocolate that makes this soooo good.
There are so many ways to combine Chocolate and Berries, and Driscoll's fabulous recipe for
Mixed Berry Chocolate Molten Cakes is a keeper!
Another good thing about this recipe is that these Mixed Berry Chocolate Molten Cakes is that it only takes 15 minutes to prepare and 15 minutes to cook. As you know, I am all about easy, and this is both simple to make and delicious. I've made a few adaptations, but really the recipe is so good as is.
Mixed Berry Chocolate Molten Cakes
8 oz. dark chocolate, 65-85% cacao fair trade, chopped
5 tbsp unsalted butter, plus butter for ramekins
3 large eggs
1/4 cup granulated sugar
1 tsp Madagascar vanilla
2 tbsp unsweetened dark cocoa powder
6 oz Driscoll’s Raspberries
6 oz Driscoll’s Blackberries
6 oz Driscoll’s Blueberries
Vanilla ice cream or Whipped Cream with just a dash of sugar
1. Preheat oven to 375°F.
2. Generously coat 6 ramekins or custard cups with butter (generous because you'll be unmolding them)
3. Melt chocolate and 5 tablespoons butter in a medium-size microwave-safe bowl on medium power for 2 minutes, stirring after 1 minute--or in a double boiler or saucepan on top of a saucepan of simmering water. I usually don't melt chocolate in the microwave.
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.
Photo: Driscoll's Berries