4 Serves
71 Mins
Preheat your oven to 190°C and generously butter the inside of four ramekins, coating them with a thin layer of sugar.
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Vitamin 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
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
61 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
106 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
27 g / 50 gSaturated Fat
2 g / 20 gCholesterol
236 mg / 300 mgCaffeine
15 mgNet Carbs
29 gAlcohol
0 g
Melt the dark chocolate with a splash of milk in a heat-proof bowl over a saucepan of simmering water until smooth.
In a separate bowl, whisk the egg yolks with sugar until pale and thick, then fold in the melted chocolate mixture.
In a clean mixing bowl, whip the egg whites using a whisk until they reach stiff peaks, then gently fold them into the chocolate base in three additions.
Pour the mixture into the prepared ramekins and bake for 12-15 minutes until risen and set, serving immediately.
3
g50
g10
g
Danish