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Ingredientes
- 6 1/2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate minced
- 3 Tbsp. unsalted butter
- 1 pch salt
- 4 lrg egg yolks
- 4 Tbsp. sugar
- 2 lrg egg whites Coffee Custard Sauce (see recipe) Whipped cream (optional)
Direcciones
- Preheat oven to 425 degrees. Butter four 3/4-c. custard c.. Dust with flour; shake out excess.
- Combine chocolate, butter and salt in top of double boiler set over simmering water. Stir till chocolate is melted and mix is smooth. Remove from over water. Cold 10 min.
- Beat egg yolks and 3 Tbsp. sugar in large bowl till thick and light, about 2 min. Mix in chocolate mix. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 Tbsp. sugar in medium bowl till stiff but not dry. Gently fold whites into chocolate mix in 3 additions. Divide batter among prepared c..
- Place custard c. on baking sheet. Bake till cakes are puffed but still soft in center, about 11 min. Transfer baking sheet to rack; cold cakes 1 minute.
- Using small knife, cut around sides of cakes to loosen. Place plates on top of c.. Invert cakes onto plates; remove c.. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 117 | 65% |
| Total Fat 13.15g | 16% |
| Saturated Fat 7.09g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 233mg | 78% |
| Sodium 48mg | 2% |
| Potassium 21mg | 1% |
| Total Carbs 13.21g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.69g | 8% |
| Protein 2.79g | 4% |
