Featured Dessert Recipe

Prepare & Bake

Preheat oven to 350°F (175°C). Lightly grease four 4-inch ramekins or one 8-inch round cake pan. In a medium bowl whisk together all-purpose flour, 1/2 cup granulated sugar, cocoa powder, baking powder, and kosher salt until uniform. In a separate bowl whisk the egg, milk, vegetable oil and vanilla extract until combined. Pour wet ingredients into dry and stir just until no dry streaks remain. Divide batter between ramekins or pour into prepared pan and smooth the top.

Bake for 14–18 minutes for ramekins (or 22–28 minutes for 8-inch pan), until a toothpick inserted into center comes out with a few moist crumbs. Remove from oven and let cool in pan for 10 minutes, then invert ramekins onto a wire rack or cool cake completely if using pan. If using a single cake, slice into four portions for plating.

Make Ganache

Place chopped chocolate in a heatproof bowl. In a small saucepan bring heavy cream just to a simmer (do not boil). Pour the hot cream over the chocolate and let sit for 1 minute to soften. Add unsalted butter and corn syrup, then stir gently from center outward until smooth and glossy. If mixture is too thick to pour, warm briefly over a double boiler or microwave in 10-second bursts, stirring between, until pourable but not hot.

Allow ganache to cool for 3–5 minutes so it thickens slightly before pouring over the warm cake/base to create a shiny coating.

Cook Compote

In a small saucepan combine mixed berries, 2 tbs granulated sugar, lemon juice, and 1 tbs water. Cook over medium heat, stirring occasionally, until the berries break down and sauce thickens slightly, about 6–8 minutes. If you prefer a smoother compote, mash gently with the back of a spoon or pulse briefly with an immersion blender. Remove from heat and let cool slightly.

Plate one portion of the cake on each dessert plate. Spoon 1–2 tbs of warm fruit compote beside or over the cake.

Pour or drizzle warm ganache over the cake so it covers the top and cascades down the sides. For plated ramekin cakes, spoon ganache over the center. The ganache should be warm enough to pour but not so hot that it melts the ice cream immediately.

Add one scoop of vanilla ice cream or a dollop of whipped cream to each plate. Sprinkle toasted almonds or chopped hazelnuts over the ice cream and around the plate for texture. Garnish with fresh mint leaves and a light dusting of powdered sugar if desired.

Serve immediately while the cake is slightly warm and the ice cream is cold.