Try this Bittersweet Mini Chocolate Cakes recipe, or contribute your own.
Suggest a better descriptionWhip eggs and one cup sugar on speed three in the Hobart for 10 minutes until light and fluffy. Meanwhile take the other 2 cups sugar and melt with 1/2 cup of water, add butter once sugar has dissolved and some of the water has cooked off. Add chocolate butter mixture to eggs at speed 1, finish folding by hand and quickly pouring into prepared pans and bake in hotel land with a water bath at 350 degrees F for 45 minutes.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 94 | ||
Calories from Fat: 85 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.6mg | 8 % | |
Sodium 4283.3mg | 148 % | |
Potassium 49.8mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 1.1g | 2 % | |
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: 94
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