Directions:
- Preheat oven to 425 degrees.
- Butter 4 3/4-cup custard cups, place on baking sheet.
- Microwave choclate and butter in large bowl on high 1 minute or until butter is melted.
- Stir with wire whisk until chocolate is completely melted.
- Stir in sugar until well blended, whisk in eggs and yolks, then flour.
- Diveide batter between prepared custard cups.
- Bake for 13 to 14 minutes or until sides are firm, but centers are soft. Let stand 1 minute.
- Carefully run knife around cakes to loosen, invert onto serving dishes, serve immediately.
- Sift a little powdered sugar on top and garnish with fresh raspberries or strawberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 995.86 Kcal (4169 kJ) | ||
| Calories from fat | 501.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.68g | 86% | |
|---|---|---|---|
| Cholesterol | 205.02mg | 68% | |
| Sodium | 1087.58mg | 45% | |
| Potassium | 1924.9mg | 41% | |
| Total Carbs | 112.3g | 37% | |
| Sugars | 65.51g | 262% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 14.88g | 30% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 87.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 431.9 Kcal (1808 kJ) | ||
| Calories from fat | 217.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.15g | 86% | |
|---|---|---|---|
| Cholesterol | 88.91mg | 68% | |
| Sodium | 471.68mg | 45% | |
| Potassium | 834.82mg | 41% | |
| Total Carbs | 48.7g | 37% | |
| Sugars | 28.41g | 262% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 6.45g | 30% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 6% | |
| Calcium | 37.8mg | 9% | |
* 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.
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