4 Serves
480 Mins
Preheat your oven to 220°C. Grease four ramekins with a small amount of butter and dust them lightly with all purpose flour, tapping out any excess.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
143 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
488 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
255 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
3 g / 28 gSugar
45 g / 50 gSaturated Fat
11 g / 20 gCholesterol
1017 mg / 300 mgCaffeine
23 mgNet Carbs
50 gAlcohol
0 g
In a small saucepan over low heat, melt the butter and stir in the pimentón. Add the dark chocolate and stir continuously until the mixture is smooth and fully melted, then remove from heat.
In a mixing bowl, use a hand mixer to beat the sugar, eggs, egg yolks, and salt until the mixture is pale, thick, and has nearly tripled in volume.
Gently pour the melted chocolate mixture into the egg mixture. Sift the all purpose flour over the top and fold everything together until just combined and uniform in color.
Divide the batter evenly among the prepared ramekins. Bake for 12-13 minutes until the edges are set but the centers remain soft and wobbly.
Remove from the oven and let rest for a minute before serving warm directly in the ramekins or inverted onto plates.
6
g49
g9
g
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Filipino