Zutaten für Warm Chocolate Cake
- Unsalted Butter
- Bittersweet Chocolate
- Instant Espresso Powder
- 2 large eggs
- Egg Yolks
- Granulated Sugar
- All Purpose Flour
- ½ cup (60g) all-purpose flour
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Zubereitung von Warm Chocolate Cake
- Preheat oven to 450°F (232°C).
- Butter and lightly flour six 6-ounce ramekins. Tap out excess flour.
- Bring 2 inches of water to a boil in a small saucepan. Reduce heat to a simmer.
- In a large heatproof glass bowl, combine 4 ounces (113g) of unsalted butter, 8 ounces (227g) of bittersweet chocolate (chopped), and 1 teaspoon of espresso powder.
- Place the bowl over the simmering water (make sure the bottom of the bowl doesn't touch the water).
- Whisk slowly until the chocolate is almost completely melted.
- Remove from heat and whisk until the chocolate is completely smooth and melted. Set aside to cool slightly.
- In a large bowl, whisk together 2 large eggs, 2 large egg yolks, and ¾ cup (150g) granulated sugar until light, fluffy, and pale yellow.
- With the mixer on low speed, gradually pour in the cooled chocolate mixture, mixing until just combined.
- Gently fold in ½ cup (60g) all-purpose flour until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 7-9 minutes, or until the edges are set and the center is still slightly soft.
- Let the cakes cool for 10 seconds in the ramekins, then carefully invert each onto a plate.
- Garnish with sweetened whipped cream and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
90g
Fat
107g
Carbs
8g
