3. Warm Chocolate Cakes with Mascarpone Cream
Image credit: delish
Ingredients
- 8 oz Bittersweet chocolate, plus shavings for garnish
- 1 � stick
Unsalted butter - 3 large
Egg - 3
Egg yolk - � cup
Sugar - � cup
Cake flour - � cup
Heavy cream - � Vanilla bean
- 2 tbsp
Light brown sugar - � tsp Finely grated lemon zest
- 1 cup
Mascarpone - 1 tsp Fresh lemon juice
- � cup Brandied cherries
Instructions
- Start by preheating the oven to 190�C. Coat six ramekins with butter before dusting lightly with flour. Then, set them on a sturdy baking sheet.
- In a microwave-safe bowl, melt the chocolate with the butter and let cool.
- In a bowl, use a mixer to beat the eggs, yolks, and sugar on high speed (about 4 minutes) until it turns pale and fluffy. With a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until there are zero streaks.
- Scoop the batter into the prepared ramekins and bake for 15 minutes. The cakes will rise with the tops dry and the centers slightly jiggly. Let stand for 5 minutes.
- In a bowl, start to beat the cream with the brown sugar, vanilla seeds, and lemon zest until soft peaks form. Add the mascarpone and lemon juice and proceed to beat until blended.
- Use the tip of a small knife around each cake to loosen it, then unmold onto plates. Scoop the mascarpone cream onto the cakes and top with the brandied cherries and chocolate shavings.