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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F Grease an eight-count muffin tin, and line with cupcake papers. | 2. In a saucepan, melt the chocolate, butter, and sugar over low heat. Stir frequently until the mixture is smooth. | 3. Remove from heat and allow to cool slightly---for 5 minutes. In a large bowl, beat the eggs together for about 1 minute. | 4. Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended. | 5. Pour the batter into the prepared pan. Place the pan in a roasting pan and add enough boiling water to come 1/4 inch up the side of the pan. | 6. Bake 25-30 minutes, until the edges of the cakes are set but the center is still soft. | 7. Remove the foil and place the pan on a rack to cool. The center will sink slightly. Don't worry if the top cracks a bit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	9	ounces	bittersweet chopped	1525.797	117.1138	19.8762	108.7704
butter	1	cup	unsalted cut	1627.59	0.1362	1.9295	184.1197
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg	5			357.5	1.8	31.4	23.775
purpose flour	1	tablespoon	unbleached	-	-	-	-
confectioner ' sugar				-	-	-	-
cream			whipped	-	-	-	-

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