Instructions

• For the ganache: Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least 1 hour.
• For the coulis: Combine sugar, berries and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.
• Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids. Set aside.
• For the cakes: Preheat oven to 450°F. Coat 6 (1-cup) ramekins with cooking spray.
• Melt white chocolate and butter in a small saucepan over medium, stirring constantly, until smooth, about 2 minutes. Remove from heat; whisk in the extracts. Transfer mixture to a medium bowl, and whisk in 1 cup of the powdered sugar until smooth. Whisk in egg yolks and eggs. Fold in flour and salt using a rubber spatula until fully combined.
• Divide half the batter among the prepared ramekins – about 1/3 cup each. Place 1 mounded Tbl ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins. Arrange ramekins on a baking sheet.
• Bake in preheated oven until cake tops are golden brown and centers have a slight jiggle, 10-13 minutes.