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Valrhona Chocolate Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.5271
Energy (kCal)1611.1499
Carbohydrates (g)111.2892
Total fats (g)109.2457
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 F. | 2. Butter and flour six 6-oz custard cups. | 3. Mix | 4. chocolate and butter in metal bowl. | 5. Set over saucepan of simmering water; stir until smooth. | 6. Cool slightly. | 7. Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes. | 8. Reduce speed; gradually beat in flour. | 9. Add chocolate mixture and continue to beat until thick and glossy, about 5 minutes. | 10. Divide among prepared cups. | 11. Bake until cake is set around edges but center moves slightly when cup is moved, about 12 minutes. | 12. Cool slightly. | 13. Run sharp knife around edge of cups. | 14. Turn out onto plates. | 15. One of France's finest chocolate makers inspired this dessert, which is baked until cake like at the edges but still soft in the middle. When the center is cut, it runs out to create a sauce. *** (preferably Valrhona) Serve warm with ice cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chocolate 5 1/2 1/2 imported bittersweet unsweetened 90.4349 14.7658 3.2119999999999997 2.2453
    butter 11 tablespoons unsalted 940.5 43.2135 29.3865 79.2
    egg 3 214.5 1.08 18.84 14.265
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    sugar 2 tablespoons 201.495 50.398999999999994 0.0 0.0
    purpose flour 5 tablespoons - - - -
    vanilla ice cream - - - -

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



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