The principle of mixing in the style of French chocolate cake without a mixer and, in General, without any special culinary skills. Quickly and conveniently. Processed cheese is heated to room temperature or put the jar in a bowl of warm water for 30 minutes. Cheese is easy to mix with the mass, it is necessary that it was slightly warm. Coffee dissolve in hot milk. Coffee optional, can be replaced by an extra spoon of cocoa will be much shokoladna, this time I wanted to indulge in some coffee ))) the Chocolate melt in a water bath with ground coffee and let it cool down. Eggs by hand, with a whisk, stir sugar until smooth. To not stand out whites and yolks, but without the foam, add the flour, knead the mass, to avoid lumps.

Melted cheese mixed with melted chocolate and coffee. Cheese had such.

In the eggs add the ginger liqueur, stir, then add the chocolate mass, all mix thoroughly with a whisk to a smooth mass. Repeat, whisking for nothing.

The oven heat to 200*C, molds for muffins spread with cuffs. Without cuffs not hell, not once, but if the ramekins liberally with butter, sprinkle with flour and bottom (OPTIONAL) put circles of paper, it will also be fine. After cooling will need to be between the cake and the walls with a stick or toothpick and shake them. Put the molds in the dough 2/3 of the volume, then put a few pieces of frozen or fresh berries, then berries or to push, or pour on top of even a small amount of dough. Prepare a container with a small amount of cold water that can be put in the oven. Put the cake in the oven and put a bowl of water, bake first 10 minutes with steam at 200*C, then water removed, the temperature was lowered to 180-160 ° C and bake for another 10 minutes.

The edges of the cake will be firmer in the center - soft to the touch, as if not baked. The oven off and leave cake in it for 1-2 hours.