Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Valrhona Chocolate Cake
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- Level: Easy
- Yield: 6 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 6 g
- Cholesterol
- 241 mg
- Sodium
- 46 mg
- Level: Easy
- Yield: 6 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 6 g
- Cholesterol
- 241 mg
- Sodium
- 46 mg
Ingredients
Directions
- Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups.
- Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
- Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour.
- Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
- Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
- Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream.
