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4 Serves
66 Mins
Preheat your oven to 175°C and grease four ramekins with a small amount of butter.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
54 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
75 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
0 g / 28 gSugar
20 g / 50 gSaturated Fat
22 g / 20 gCholesterol
244 mg / 300 mgCaffeine
20 mgNet Carbs
24 gAlcohol
0 g
In a heat-proof bowl over a saucepan of simmering water, melt the dark chocolate and butter together until smooth.
In a separate mixing bowl, whisk the eggs and sugar until the mixture is pale and slightly thickened.
Gently fold the melted chocolate mixture into the egg mixture, then sift in the flour and stir until just combined.
Divide the batter evenly among the prepared ramekins and bake for 12 to 14 minutes, or until the sides are firm but the center remains soft.
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Danish