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Ingredientes
- 1 x Recipe Todd English's raspberry sauce (see recipe)
- 12 ounce Chocolate, bittersweet, minced
- 2 stk butter, unsalted
- 1 c. Sugar
- 6 lrg Large eggs
- 1/2 c. Flour, all-purpose Confectioner's sugar Mint leaves Vanilla ice cream
Direcciones
- Preheat oven to 350. Butter 10 1/2 c. ramekins.
- Heat chocolate and butter in a double boiler, stirring. Cold mix to room temperature.
- Beat sugar and Large eggs with an electric mixer till well-combined. Add in flour and beat till thick and creamy, about 3 min. Stir in chocolate mix till well-combined and divide batter among ramekins.
- Put ramekins on making sheet and bake in middle of oven till cake surfaces are cracked, about 15 min (centers will tremble slightly). Cold cakes in ramekins on a rack for 5 - 10 min, or possibly till cold sufficient to handle.
- Run a thin knife around edges of ramekins and invert hot cakes onto dessert plates. Sprinkle cakes with confectioner's sugar and garnish with mint. Serve cakes with ice cream and raspberry sauce.
- suggested using pastry, cake, walnut, or possibly other nut flour in place of regular flour. Or possibly a mix (i.e. 3/4 cake, 1/4 nut flour).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 10 servings | |
| Calories 475 | |
| Calories from Fat 337 | 71% |
| Total Fat 39.13g | 49% |
| Saturated Fat 23.54g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 52mg | 2% |
| Potassium 334mg | 10% |
| Total Carbs 35.16g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 20.55g | 14% |
| Protein 8.95g | 14% |
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