Warm Chocolate Cakes with Berries

Okay, SERIOUSLY.  If you are watching your weight, just don't go here.  This recipe is way unhealthy, but oh....SO GOOD!  Thank you Giada De Laurentiis.  This is one of her recipes off of foodnetwork.com.  It is really easy to make, but comes out looking and tasting like you slaved over it.  So it's a great recipe to use when you are having guests over.

INGREDIENTS:

1 C (2 sticks) unsalted butter, softened (plus extra for buttering molds)

8 oz. bittersweet chocolate, chopped

1/2 t instant espresso powder (I didn't have this, but it still tasted great without it)

4 large eggs

4 large egg yolks

2/3 C granulated sugar

4 t all-purpose flour, plus more for dusting molds

3 T Frangelico or hazelnut liqueur (I used hazelnut syrup)

2 C fresh berries

Fresh mint, for garnish

DIRECTIONS:

Butter and lightly flour 6 (6-ounce) ramekins (I spread it out to 8 ramekins).  Tap out any excess flour.  (I also covered the bottom of the ramekins with parchment paper).

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 (I baked for 10 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 (or powdered sugar).  Serve warm.