6 Serves
95 Mins
Preheat your oven to 165°C and prepare a water bath by placing ramekins in a large baking dish.
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Vitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
108 µg / 400 µgCalcium
200 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
602 mg / 1,250 mgPotassium
271 mg / 4,700 mgSodium
116 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
1 g / 28 gSugar
33 g / 50 gSaturated Fat
28 g / 20 gCholesterol
1242 mg / 300 mgCaffeine
10 mgNet Carbs
37 gAlcohol
0 g
In a saucepan, heat the heavy cream and sugar until just simmering, then whisk in the chocolate until completely melted and smooth.
Temper the egg yolks by slowly adding a small amount of the warm chocolate mixture, then combine everything and stir in the vanilla extract.
Pour the custard mixture into the ramekins and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven until the edges are set but the centers still jiggle slightly, then remove and chill before serving.
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