1. Preheat oven to 350 Lightly butter 4 cups in a nonstick muffin pan, Coat lightly with sugar and set aside. Place butter and chocolate in a heat proof bowl, set over a pan of simmering water. Stir occasionally until melted and thoroughly combined. Remove from heat, set aside
2. Combine the 4 egg yolks with 2 tablespoons sugar and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate and butter mixture
3. Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar and whisk until stiff and shiny but not dry. Fold into chocolate mixture Divide batter among prepared muffin cups and bake until set and slightly springy to the touch, about 25 minutes remove from oven and transfer to a wire rack Allow to cool for 15 minutes in pan: carefully run a knife around edges of cakes and unmold, serve with a scoop of ice cream
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Serving Size: 1 recipe (629g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 2165 | ||
Calories from Fat: 1584 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 176g | 235 % | |
Saturated Fat 103.7g | 518 % | |
Monounsaturated Fat 51.8g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 1176.3mg | 362 % | |
Sodium 14300.1mg | 493 % | |
Potassium 1123.5mg | 30 % | |
Total Carbohydrate 139.5g | 41 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 129.7g | ||
Protein 32g | 46 % | |
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: 2165
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