Individual Gooey Choc Cakes

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Individual Gooey Choc Cakes
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Health Score:
Health Score
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
459
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie459 kcal(22 %)
Protein6.41 g(7 %)
Fat34.43 g(30 %)
Carbohydrates31.63 g(21 %)
Sugar added13.61 g(54 %)
Roughage0 g(0 %)
Vitamin A304.52 mg(38,065 %)
Vitamin D1 μg(5 %)
Vitamin E3.63 mg(30 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.28 mg(25 %)
Niacin0.65 mg(5 %)
Vitamin B₆0.05 mg(4 %)
Folate34.22 μg(11 %)
Pantothenic acid0.49 mg(8 %)
Biotin4.08 μg(9 %)
Vitamin B₁₂1.05 μg(35 %)
Vitamin C0.14 mg(0 %)
Potassium96.69 mg(2 %)
Calcium74.26 mg(7 %)
Magnesium4.95 mg(2 %)
Iron0.43 mg(3 %)
Iodine42.78 μg(21 %)
Zinc0.5 mg(6 %)
Saturated fatty acids19.72 g
Cholesterol254.81 mg
Author of this recipe:

Ingredients

for
6
Ingredients
2 tablespoons
1 cup
white chocolate (chopped)
0.676 cup
butter (chopped)
0.333 cup
superfine caster sugar
3
large eggs
3
1 tablespoon
Product recommendation
Suggested variation; you can leave the fondants to cool completely for a fudgy rather than runny centre. Try making a pistachio buttercream to pipe on top of the cold fondants: beat together 100 g butter, 100 g icing sugar, 2 tbsp ground pistachios and 2 tbsp milk until smooth. Pipe a rosette on top of each fondant.

Preparation steps

1.
Oil 6 mini pudding basins and dust the insides with icing sugar.
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.
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.