Primary Ingredients
14 ounces bittersweet or semisweet chocolate, chopped
1 ¼ cups unsalted butter
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all-purpose flour
¼ cup granulated sugar
1 cup fresh blackberries
1 cup fresh raspberries
½ cup St. Francis Port
additional powdered sugar
Primary Technique
- Place berries in a small bowl with granulated sugar and port. Gently toss all ingredients together, cover and store in refrigerator for at least one hour. The berries may be done up to four hours ahead of time.
- Generously butter eight ¾ cup soufflé dishes.
- Stir chocolate, butter, cardamom, cinnamon, cloves, and white pepper in a bowl, set over steaming water, until melted and smooth. Cool slightly.
- Whisk eggs, egg yolks, and vanilla in a large bowl. Add in 3 cups powdered sugar, then the chocolate mixture, then flour.
- Transfer batter to prepared dishes, filling to the top and dividing equally. (Can be made 1 day ahead, cover and refrigerate.)
- Preheat oven to 425°F. Bake cakes until the batter has risen above dish, top edges are dark brown, and centers are still soft and runny about 15 minutes, or about 18 minutes for refrigerated batter.
- Run small knife around cakes to loosen. Allow cakes to rest in dishes for 5 minutes.
- Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes.
- Dust with powdered sugar. Spoon the macerated berries onto each plate being sure to include some of the juices with each scoop of berries.
- Add your favorite vanilla ice cream for an even more decadent dessert.
