Butter 8 six-ounce ramekins and dust with flour or use flour cooking spray. Melt butter and chocolate together and whisk well. Let cool. In a mixer, combine eggs and sugar and beat until pale yellow batter holds shape and forms ribbons on beaters. Blend in flour for 3 minutes. Add chocolate mixture and incorporate well - about 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour. Bake at 475 (really about 450) on a cookie sheet for 10-12 minutes, or until they are puffed and don't jiggle when moved. Remove from oven and serve immediately. Invert on plates. Can be served with ice cream, whipped cream or berries.
Nutritional info: 230 cal, 10.9 g fat, 33 g carbs, 4.5 g protein
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 285 (67%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 283mg||87 %|
|Sodium 5413.8mg||187 %|
|Potassium 173.4mg||5 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 31.8g|
|Protein 7.2g||10 %|
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Calories per serving: 425
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