4 tablespoons unsalted butter + extra for greasing ramekins
2 tablespoons flour + extra for dusting ramekins
113 grams best available semi-sweet chocolate (55% cacao, or a close percentage)
2 large eggs
1/4 cup granulated white sugar
pinch of salt
powdered sugar (optional)
3/4 cup frozen raspberries, thawed or 1 cup fresh raspberries
2 tablespoons confectionery (icing) sugar
Spoon the chocolate hazelnut spread onto a sheet of waxed paper or parchment paper and roll into a log form, about ¾-inch in diameter. Freeze for 30 minutes.
Preheat the oven to 400°F.
Butter four individual ½-cup ramekins or small coffee cups. dust each ramekin with flour and tap out the excess. Set the ramekins on a sheet pan.
In a small pot over the lowest heat, melt the chocolate and the butter. Stir until smooth.
In a medium bowl, whisk the eggs. Add the sugar and whisk until the mixture is light in color. Add the flour and salt, and whisk until smooth.
Pour the melted chocolate mixture in a slow, thin stream into the egg mixture, beating the entire time to prevent the eggs from cooking. let the batter cool.
Unwrap the chocolate hazelnut spread and slice into ¾-inch (2 cm) pieces. Fill each ramekin three-quarters full of batter. Gently press a chocolate hazelnut spread round into the center of each ramekin, allowing the batter to flow over it.
Bake for 12 minutes, or until the edges are firm. Cooking time will be affected by the size of the ramekin, so check the edges. If they are a wee bit under, or overcooked, they will still be delicious!
Let the cakes cool for two minutes. Serve immediately in their ramekins (the safe route), or remove and serve on plates. Finish with powdered sugar.
If you're using frozen berries, drain off the excess juice. Puree raspberries in a blender or food processor.
Add sugar one teaspoon at a
time to taste until tartness is gone.
Place raspberry puree in a strainer over a bowl. Use a rubber spatula or the back of a spoon
to force the puree through the strainer. Discard the seeds and reserve puree.
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