4 Serves
30 Mins
Preheat your oven to 200°C and grease four ramekins with butter.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PalestinianVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
48 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
293 mg / 4,700 mgSodium
109 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
3 g / 28 gSugar
38 g / 50 gSaturated Fat
21 g / 20 gCholesterol
328 mg / 300 mgCaffeine
15 mgNet Carbs
49 gAlcohol
0 g
Melt the dark chocolate and butter together in a bowl using a microwave or a double boiler 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 10 to 12 minutes until the sides are set but the center remains soft.
Let the cakes cool for one minute before carefully inverting them onto plates to serve warm.
12
g58
g55
g.jpg&w=3840&q=75)
Chinese
Indian