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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the lower third of an oven and preheat to 450ºF. | 2. Grease two 6-oz. ramekins and dust lightly with cocoa powder. | 3. In a medium heatproof bowl, combine the chocolate and butter. | 4. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and blended. | 5. (Do not overcook.) Let cool to room temperature. | 6. In a bowl, whisk together the eggs and sugar until completely blended and frothy. | 7. Using a large spatula, gently fold in the chocolate mixture until smooth and blended. | 8. Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour. | 9. Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes. | 10. Serve warm with the vanilla ice cream and raspberries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cocoa powder				-	-	-	-
chocolate	2	ounces	bittersweet chopped	339.066	26.0253	4.4169	24.1712
butter	4 1/2	tablespoons	unsalted cut	458.163	0.0383	0.5432	51.8293
egg	2			143.0	0.72	12.56	9.51
sugar	1/3	cup		268.66	67.1987	0.0	0.0
purpose flour	1/4	cup	sifted	-	-	-	-
vanilla ice cream				-	-	-	-
raspberry				-	-	-	-

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