Gooey Choc Cakes

0
Average: 0 (0 votes)
(0 votes)
Gooey Choc Cakes
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
473
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie473 kcal(23 %)
Protein7.39 g(8 %)
Fat37.41 g(32 %)
Carbohydrates26.7 g(18 %)
Sugar added11.17 g(45 %)
Roughage0.6 g(2 %)
Vitamin A300.79 mg(37,599 %)
Vitamin D1 μg(5 %)
Vitamin E3.52 mg(29 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.22 mg(20 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.05 mg(4 %)
Folate32.23 μg(11 %)
Pantothenic acid0.44 mg(7 %)
Biotin4.08 μg(9 %)
Vitamin B₁₂0.97 μg(32 %)
Vitamin C0.14 mg(0 %)
Potassium229.47 mg(6 %)
Calcium46.41 mg(5 %)
Magnesium68.74 mg(23 %)
Iron4.46 mg(30 %)
Iodine42.78 μg(21 %)
Zinc1.25 mg(16 %)
Saturated fatty acids20.99 g
Cholesterol248.98 mg
Author of this recipe:

Ingredients

for
6
Ingredients
2 tablespoons
unsweetened cocoa powder
1 cup
Dark chocolate (minimum 60% cocoa solids, chopped)
cup
butter (chopped)
0.333 cup
superfine caster sugar
3
large eggs
3
1 tablespoon
2 teaspoons

Preparation steps

1.
Oil 6 mini pudding basins and dust the insides with cocoa.
2.
Melt the chocolate, butter and sugar together in a saucepan, stirring to dissolve the sugar.
3.
Leave to cool a little then beat in the eggs and egg yolks and fold in the flour and fennel.
4.
Divide the mixture between the pudding basins, then chill them for 30 minutes.
5.
Preheat the oven to 180°C (160° fan) | 350F | gas 4 and put a baking tray in to heat.
6.
Transfer the fondants to the heated baking tray and bake in the oven for 8 minutes.
7.
Leave the fondants to cool for 2 minutes, then turn them out of their moulds and serve immediately.
8.
Suggested variation; for a stronger aniseed flavour, use 2 tsp of ground star anise instead of the fennel.