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Mini Fudgey Chocolate Cakes Recipe

Mini Fudgey Chocolate Cakes Recipe

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Ingredients

Count

Nutrition

315

Calories

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Ingredients:

Serving

4 oz semisweet baking chocolate
4 tbsp butter
1 large egg
1/3 cup sugar
pinch of salt
1 tbsp flour

Directions:

Preheat the oven to 350°F.
Melt the chocolate and butter together in a small saucepan.
Whisk the egg, sugar, and salt together until yellow and light. Fold in the melted chocolate batter. Mix in the flour until fully incorporated.
Lightly butter the cupcake tins. Pour the batter into the tins and bake for about about 12 minutes, just until the tops crack.
Remove the cakes from the oven. Using oven mitts, place aluminum foil on the top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside down on the aluminum foil. Carefully turn right side up and place on the plate. Serve immediately.
Young & Hungry Hyperion

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	314.75 Kcal (1318 kJ)
Calories from fat	210.22 Kcal
		% Daily Value*
Total Fat	23.36g	36%
Cholesterol	77.03mg	26%
Sodium	95.9mg	4%
Potassium	25.45mg	1%
Total Carbs	27.54g	9%
Sugars	21.85g	87%
Dietary Fiber	2.28g	9%
Protein	4.09g	8%
Vitamin A	0.1mg	5%
Iron	3.4mg	19%
Calcium	17.4mg	2%

Amount Per 100 g
Calories	458.07 Kcal (1918 kJ)
Calories from fat	305.94 Kcal
		% Daily Value*
Total Fat	33.99g	36%
Cholesterol	112.1mg	26%
Sodium	139.57mg	4%
Potassium	37.04mg	1%
Total Carbs	40.09g	9%
Sugars	31.8g	87%
Dietary Fiber	3.32g	9%
Protein	5.95g	8%
Vitamin A	0.2mg	5%
Iron	5mg	19%
Calcium	25.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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