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Ingredientes
- Nonstick cooking spray as needed
- 6 sqr semisweet chocolate - (1 ounce ea) coarsely minced
- 10 Tbsp. unsalted butter or possibly margarine room temperature
- 1/2 c. granulated sugar
- 1/2 c. flour
- 3 Tbsp. unsweetened cocoa pwdr
- 3/4 tsp baking pwdr
- 3 lrg Large eggs at room temperature
- 1 pkt frzn raspberries - (10 ounce) thawed, and pureed in blender Fresh raspberries (optional)
- 1/2 c. heavy cream softly beaten Fresh mint sprigs (optional) Confectioners' sugar for dusting (optional)
Direcciones
- Spray inside 6 individual souffle dishes or possibly custard c. with nonstick cooking spray; set aside. In small heavy saucepan over low heat, heat chocolate, stirring till smooth. Add in butter and sugar; stir till melted. Pour chocolate mix into large bowl.
- In small bowl, mix together flour, cocoa, and baking pwdr. With electric mixer at medium-high speed, beat chocolate mix; add in Large eggs and flour mix; beat about 6 min till thickened. Divide mix proportionately among prepared dishes; cover with plastic wrap. Freeze at least 2 hrs or possibly overnight.
- Heat oven to 375 degrees.
- Remove and throw away plastic from frzn cakes. Bake 15 to 18 min, till edges are set and center is moist. Cold cakes slightly before inverting onto serving platters.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 512 | |
| Calories from Fat 322 | 63% |
| Total Fat 37.28g | 47% |
| Saturated Fat 22.33g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 202mg | 8% |
| Potassium 345mg | 10% |
| Total Carbs 47.36g | 13% |
| Dietary Fiber 7.7g | 26% |
| Sugars 27.45g | 18% |
| Protein 8.95g | 14% |
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