Molten Chocolate Cakes with Huckleberry Sauce For Two
This recipe is one of my favorites. It is quick and very easy to prepare. You can serve with raspberries if you don't happen to have huckleberries.
Servings 2
Ingredients
- ¼ cup Unsalted butter 1/2 stick
- 3 oz good quality semisweet chocolate chopped
- 1 tbsp heavy cream cold
- 1 tbsp confectioner's sugar
- 1 large egg
- 1 large egg yolk
- ⅛ cup granulated sugar
- ½ tsp pure vanilla extract
- pinch salt
- 1 tbsp all-purpose flour
Huckleberry Sauce
- 1 cup huckleberries fresh or partially frozen
- ½ tbsp fresh squeezed lemon juice
- ¼ cup granulated sugar
- 1 tbsp cornstarch
Instructions
- Preheat oven to 450° F. Grease and flour 2 (6 oz) ramekins using butter and flour in each, tapping out the excess flour. Set on a baking sheet.
- In a double boiler, or glass or metal bowl set over a pan of simmering water, melt the butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from heat.
- In a bowl, whisk together the egg, egg yolk, sugar, vanilla and salt until thick ribbons form, about 3 minutes. Sift 1 tablespoon flour into the egg mixture. Fold the chocolate into the egg mixture. Divide between the ramekins and bake until the sides of the cake are set and the tops are puffed but still soft, approximately 11-14 minutes.
While the cakes are baking, make the Huckleberry Sauce
- Mix sugar and cornstarch together in a small saucepan. Stir in ¼ cup water and ¼ cup fresh or partially frozen huckleberries. Bring to boil over medium heat. Cook, stirring until clear and thickened. Remove from, heat and add remaining ¾ cup huckleberries and ½ tablespoon lemon juice, or to taste.
- Serve huckleberry sauce over molten chocolate cakes and vanilla ice cream.