Ingredients

Makes 6 individual cakes

　　1 pint blackberries

　　1/2 cup plus 1 tablespoon fresh lemon juice (about 3 lemons)

　　1 cup plus 3 tablespoons sugar

　　3 tablespoons unsalted butter, melted, plus more for the ramekins

　　3 large eggs, separated

　　6 tablespoons cake flour (not self-rising), sifted

　　1 cup milk

　　1/4 teaspoon salt

　　4 ounces crème fraîche (about 1/2 cup)

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.