- Prep time 25 minutes
- Total time 45 minutes
- Portion size 6 servings
Ingredients
Blueberry Cream:
Method
Preheat oven to 400°F. In heatproof bowl placed over larger saucepan of barely simmering water, stir together butter and chocolate until melted. Remove bowl from pan; let cool slightly.
In separate bowl, using electric mixer, beat eggs and sugar until thickened and pale yellow, 5 to 7 minutes. Gently stir in melted chocolate mixture. Mix in flour and coconut. Divide batter among 4 or 6 greased 1⁄2-cup ramekins.
Place ramekins on baking sheet; bake until cakes start to set around edges, but centres are still slightly jiggly, about 10 minutes. Let cool for 10 minutes.
Run knife along inside edges of ramekins; gently remove cakes.
Blueberry Cream
Meanwhile, in small saucepan, heat sugar and blueberries over medium heat, stirring often, until sugar is dissolved. Using immersion blender, purée until smooth. Strain mixture; let cool and refrigerate until chilled.
Beat cream until soft peaks form; gradually beat in blueberry mixture, beating until stiff peaks form. Dollop over cakes; garnish with lemon balm or mint.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 2 g
- Sodium 180 mg
- Sugars 50 g
- Protein 6 g
- Calories 615
- Total fat 40 g
- Cholesterol 180 mg
- Saturated fat 26 g
- Total carbohydrate 58 g
