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Ingredients
2 ¾ ounces high-quality bittersweet chocolate
6 tablespoons unsalted butter, plus more for cake pans, at room temperature
⅓ cup sugar
3 large eggs
⅓ cup all-purpose flour, plus additional for cake pans
4 pinches fleur de sel
Nutritional analysis per serving (4 servings)
37 grams carbs; 185 milligrams cholesterol; 402 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 27 grams fat; 1 gram fiber; 176 milligrams sodium; 7 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 475 degrees. Using a double boiler, melt chocolate and 6 tablespoons butter. Add sugar, and stir until melted. Remove from heat, and set aside.
- Step 2
In a bowl, combine eggs and ⅓ cup flour, and stir until smooth. Gradually whisk in chocolate mixture until well blended.
- Step 3
Butter and flour four ½-cup souffle dishes, and divide batter among them. Bake until cakes are puffed and dry on surface but still soft in center, about 6 minutes.
- Step 4
Remove cakes from dishes, and place on serving plates. Sprinkle with fleur de sel, and serve hot or cool.
Private Notes
Comments
These weren't all that flavorful - and I used Guittard bittersweet chocolate. I've had better!
Made this in fluted french tins for a birthday dinner for two. Whipped cream on the side. Easy, elegant, with so little fuss. Froze the remaining two for another dinner on the fly!
I have a bar of good quality chocolate flavored with hot chili - I wonder how it might work in these cakes?