Molten Chocolate Mini Cakes with Blueberry Cream

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon | Placemats: HomeSense

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 6 servings


Blueberry Cream:


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
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Baking & Desserts

Molten Chocolate Mini Cakes with Blueberry Cream