2003 Bon Appetit Winner
Generously butter eight 3/4-cup souffl? dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
Cake Preparation
Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among souffl? dishes. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.
Preheat oven to 425?F. Place souffl? dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.
Top each cake with scoop of coffee ice cream and serve immediately.
For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 1 | ||
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Calories: 1078 | ||
Calories from Fat: 745 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.8g | 110 % | |
Saturated Fat 39.5g | 198 % | |
Monounsaturated Fat 30.4g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 2138.3mg | 658 % | |
Sodium 1964.1mg | 68 % | |
Potassium 611.7mg | 16 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 53.4g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1078
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