Ingredients:

  • 115g dark chocolate, 70% cacao, chopped
  • 115g unsalted butter, cubed
  • 60ml red wine (Zinfandel, Syrah, or Malbec)
  • 100g granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 30g all-purpose flour
  • 10g Dutch-process cocoa powder
  • 2g fine sea salt
  • 150g fresh blackberries or raspberries
  • 80ml Ruby Port
  • 15g light brown sugar
  • 1 cinnamon stick

Instructions:

  1. Preheat your oven to 200°C. Thoroughly grease four 175ml ramekins with butter and dust them with cocoa powder, tapping out the excess until no white ceramic shows. This creates a non stick barrier that helps the cake slide out later.
  2. In a small saucepan, combine 150g fresh berries, 80ml Ruby Port, 15g light brown sugar, and 1 cinnamon stick.
  3. Simmer over medium low heat for 10 minutes until the liquid is thick and syrupy. Set aside to cool slightly.
  4. Melt 115g dark chocolate and 115g cubed butter together in a heatproof bowl over a pot of simmering water.
  5. Once smooth, whisk in 60ml red wine until the mixture is glossy and dark. The aroma will be very sharp at first but will mellow as it integrates.
  6. In a separate bowl, whisk 2 eggs, 2 yolks, and 100g granulated sugar for about 2 minutes until the mixture is pale and slightly thickened.
  7. Gently fold the chocolate mixture into the egg mixture using a spatula.
  8. Sift in 30g all purpose flour, 10g Dutch process cocoa, and 2g fine sea salt, folding until just combined with no streaks.
  9. Divide the batter evenly between the prepared ramekins.
  10. Bake for 12 minutes until the edges are firm but the center still jiggles. At 12 minutes, the internal temp of the wall should be roughly 70°C.
  11. Let them rest for 2 minutes, then run a thin knife around the edge and invert onto plates. Spoon the port reduced berries over the top immediately.