1/4 cup unsalted butter
3 oz. bittersweet chocolate (1/4 cup + 2 tbsp)
1 eggs
1 egg yolk
2 tbsp sugar
1 pinch salt
1/4 tsp espresso powder
1 tbsp flour
Mascarpone Cream:
1/4 cup heavy cream
1 tsp vanilla extract
1 tbsp light brown sugar
1/4 tsp finely grated lemon zest
1/2 cup mascarpone (4 oz.)
1/2 tsp fresh lemon juice
Directions:
Preheat oven to 450°F and butter and flour your ramekins.
Melt the butter with the chocolate on low heat in a double boiler or in the microwave. Whisk until smooth.
Beat the eggs with the egg yolks, sugar and salt until thickened and pale.
Fold the chocolate mixture and flour & espresso powder into the egg mixture. Pour the batter into the ramekins and bake at 450 for 6-8 minutes.
For the cream, in a bowl, beat the cream with the vanilla, brown sugar, and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
Let the cakes cool in the ramekins for a minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Sift powdered sugar on top and garnish with berries if desired. Serve with cream.
Enjoy! :)