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To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls, refrigerate until needed.
To make cake, heat oven to 400?. Spray 6-4 oz ramekins w/pam. Melt chocolate and butter in double boiler; whisk gently to blend. Whisk eggs, yolks, sugar and vanilla about 5 min or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon batter into ramekins. Place chocolate ball in middle of each. Bake about 15 min or until cake is firm to touch. Let sit out of oven for about 5 min. Run knife around inside of each ramekin, invert and remove to plate. Garnish w/raspberries and dollop of whipped cream.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 432 | ||
Calories from Fat: 259 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 179.5mg | 55 % | |
Sodium 30.8mg | 1 % | |
Potassium 159.2mg | 4 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 40g | ||
Protein 5.8g | 8 % | |
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: 432
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