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Ingredientes
- 7 ounces chocolate chips (Valrhona chocolate preferred for extra richness)
- 7 ounces butter
- 3-1/2 ounces all-purpose flour
- 7 ounces powdered sugar
- 4 eggs
- 4 egg yolks
- 1/2 shot Amaretto
- 6 eight-ounce baking molds
Direcciones
- Melt chocolate and butter over a double boiler. Whip the eggs and fold into the melted chocolate mixture. Sift the flour and powdered sugar together, and fold into the chocolate. Add ½ shot of Amaretto. Butter and flour an eight-ounce baking mold and fill with the mixture. Repeat with other five molds. Let rest for approximately 30 minutes. Bake at 425 degrees F. for 8-10 minutes, or until the top splits.
- Place each cake on dessert plate. Add a small scoop of Vanilla Bean Ice Cream and surround cake with a Roasted Pineapple Sauce (see recipe Iâve posted).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 645 | |
| Calories from Fat 352 | 55% |
| Total Fat 39.75g | 50% |
| Saturated Fat 24.06g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 258mg | 11% |
| Potassium 189mg | 5% |
| Total Carbs 65.46g | 17% |
| Dietary Fiber 1.6g | 5% |
| Sugars 49.71g | 33% |
| Protein 8.21g | 13% |
Comentarios
01 de Febrero de 2009great !!!!i think you are the only one ho uses valhrona and knows that quality!!!!!
