Recipe information
Yield
Makes 6 individual cakes
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass the mixture through a fine sieve into a small bowl; discard the solids. Set the sauce aside.
Step 2
Butter the inner top inch of 6 6-ounce ramekins; set aside. Whisk together the egg yolks and 3/4 cup sugar in a medium bowl. Whisk in the flour and milk in two batches each, beginning with the flour. Whisk in the remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
Step 3
Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With the mixer running, add the remaining 1/4 cup sugar in a slow, steady stream; beat until the whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into the reserved lemon mixture until combined; gently fold in the remaining whites with a rubber spatula.
Step 4
Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among the ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto the cakes, and use a toothpick or skewer to swirl the sauce into the batter. Transfer to the oven; pour boiling water into the pan, a bit more than halfway up the sides of the ramekins.
Step 5
Bake until the cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from the pan to a wire rack, and let cool 15 minutes.
Step 6
Meanwhile, beat the crème fraîche in a clean mixing bowl to soft peaks. Serve the cakes warm with crème fraîche and the remaining berries.
