Butter and flour two 5 3/4x31/4x2-inch baby loaf pans.
Whisk sugar and cornstarch in large bowl to combine.
Melt chocolate and butter in heavy medium saucepan over low heat until melted, stirring constantly. Cool 10 minutes.
Add sugar mixture to chocolate mixture and whisk until smooth.
Whisk in eggs one at a time, then egg yolks in large bowl to blend.
Divide batter between two prepared pans.
(can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350F.
Bake cakes until puffed and dry and cracked on top and tester inserted into center comes out with some wet batter attached, about 25 minutes (28 minutes if the batter has been chilled).
Cool cakes 10 minutes. Cut around cakes to loosen.
Turn out onto 2 plates. Serve cakes warm with whipped cream or ice cream.
Serve with ice cream.
These cakes are slightly underbaked so that the chocolate center
oozes when cut into.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (336g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 470 (37%)|
|Amt Per Serving||% DV|
|Total Fat 52.3g||70 %|
|Saturated Fat 30.2g||151 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 398.5mg||123 %|
|Sodium 107.7mg||4 %|
|Potassium 376.9mg||10 %|
|Total Carbohydrate 199.6g||59 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 195.9g|
|Protein 11.1g||16 %|
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: 1255
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