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1
Preheat oven to 350F Process 2 1/2 oz blackberries (12-15 berries), 1 tablespoon lemon juice and 3 tablespoons sugar in a food processor or blender until smooth.
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2
Pass mixture through a fine sieve into a small bowl; discard solids.
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3
Set sauce aside.
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4
Butter inner top inch of six 6-oz ramekins; set aside.
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5
Whisk together egg yolks and 3/4 cup sugar in a medium bowl.
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6
Whisk in flour and milk in two batches each, beginning with flour.
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7
Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter; set aside.
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8
Put 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.
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9
With mixer running, add remaining 1/4 cup sugar in a slow,steady stream; beat until egg whites hold stiff (but not dry) peaks, about 2 minutes.
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10
Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
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11
Place the remekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top.
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12
Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter.
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13
Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
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14
Bake until cakes are set and the tops are just starting to turn golden brown, 35-40 minutes.
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15
With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
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16
Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks.
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17
Serve cakes warm with creme fraiche and remaining blackberries.
