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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325 degrees Fahrenheit. | 2. In a heavy saucepan, heat the chocolate, cream, coffee and salt over low heat until chocolate melts. Remove from heat and whisk until smooth. Set aside to let cool slightly. In a bowl, whisk together the egg yolks and sugar. Gradually whisk the warm chocolate cream into the egg mixture. | 3. Strain into eight four or five ounce ramekins. Place the ramekins in a large ovenproof dish. Carefully pour enough hot water into pan to come halfway up the side of ramekins. Carefully place in the oven and bake until set but still jiggly in the center, about 45 minutes. Remove ramekins from water bath and refrigerate for at least two hours or until chilled or for up to 48 hours. Serve with softly whipped cream, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	8	ounces	bittersweet chopped	1356.264	104.1012	17.6677	96.6848
heavy cream	4	cups		1632.0	13.152000000000001	13.632	173.18400000000003
coffee	1	tablespoon	brewed	9.4162	1.5628	0.3129	0.2187
sea salt	1	pinch		-	-	-	-
egg yolk	6			328.44	3.6618	16.1772	27.0708
golden brown sugar	1/2	cup		-	-	-	-
cream			whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.