Classic Chocolate Fondant with Cassis Berries

Ingredients:

Cakes

• 110 g dark chocolate, finely chopped
• 1 tsp instant espresso powder
• 1 tsp vanilla extract
• 1 pinch of salt
• 0.5 cups premium flour
• 1/3 cup granulated sugar
• 2 large eggs + 2 yolks
• 110g unsalted butter, plus extra for greasing ramekins
• 1 tbsp cocoa powder, for dusting the ramekins
• Special equipment: 4 ramekins of 120 ml each.

Cassis berries

• 0.5 tbsp. liqueur Creme de Cassis
• 1.5 cups assorted berries

Berry mascarpone

• 1 cup mascarpone
• 1 tsp. granulated sugar
• 1 tsp vanilla extract
• Fresh mint sprigs, for garnish

Preparation:

1. Cassis berries:
   Pour the liqueur into a small saucepan and bring to a boil over medium heat. Cook until reduced to about 3 tablespoons, about 5 minutes. Place the berries in a bowl and stir in the reduced liqueur. Let sit, stirring occasionally, for about 1 hour.
2. Preheat oven to 200°C. Grease four 120 ml ramekins with butter and dust them with cocoa powder.
3. Place the butter in a small saucepan and heat over low heat until melted. Add the chocolate, espresso powder, vanilla, and salt and stir. Add the flour.
4. Combine the sugar, whole eggs, and yolks in a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add the chocolate mixture to the beaten eggs and beat until smooth. Divide the batter among the ramekins (at this point, they can be refrigerated for up to 4 hours, then brought to room temperature before baking).
5. Place the ramekins on a baking sheet and bake until the tops and edges are set, but about an inch (2.5 cm) in the center still jiggles, about 12 minutes. Let the cakes rest for an additional minute. Run a thin knife around the edge of each cake. Cover the ramekin with a small plate and invert it (hold it with an oven mitt or towel) onto the plate. Remove the ramekin, leaving the cake on the plate. Repeat with the remaining cakes.
6. Berry mascarpone:
   Pour 3 tablespoons of berry juices into a bowl. Add mascarpone, sugar, and vanilla and stir.
7. Spread the berry mascarpone over the cakes and top with a spoonful of Cassis berries. Garnish with mint leaves.