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1
Preheat the oven to 350F.
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2
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.
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3
Pass the mixture through a fine sieve into a small bowl; discard the solids.
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4
Set the sauce aside.
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5
Butter the inner top inch of 6 6-ounce ramekins; set aside.
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6
Whisk together the egg yolks and 3/4 cup sugar in a medium bowl.
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7
Whisk in the flour and milk in two batches each, beginning with the flour.
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8
Whisk in the remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
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9
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.
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10
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.
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11
Whisk half the whites into the reserved lemon mixture until combined; gently fold in the remaining whites with a rubber spatula.
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12
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.
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13
Spoon a few drops of berry sauce onto the cakes, and use a toothpick or skewer to swirl the sauce into the batter.
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14
Transfer to the oven; pour boiling water into the pan, a bit more than halfway up the sides of the ramekins.
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15
Bake until the cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes.
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16
With tongs, transfer the ramekins from the pan to a wire rack, and let cool 15 minutes.
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17
Meanwhile, beat the creme fraiche in a clean mixing bowl to soft peaks.
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18
Serve the cakes warm with creme fraiche and the remaining berries.
