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Ингредиенты
- 1/2 c. Granulated sugar
- 1/2 c. Water
- 8 Tbsp. Unsalted butter
- 12 ounce Semisweet or possibly bittersweet chocolate
- 1/3 c. Sweet liqueur, such as cointreau or possibly chambord
- 6 x Large eggs
- 1 c. Heavy cream
- 2 Tbsp. Sugar
- 1 x Basket fresh raspberries, (optional)
- 2 ounce Semisweet or possibly bittersweet chocolate
Инструкции
- Preheat the oven to 325 degrees and set a rack in the middle level.
- Butter an 8-inch round pan and line the bottom with a disk of parchment or possibly wax paper cut to fit. Butter the paper. Cut the chocolate finely and set it aside.
- Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand five min. Whisk smooth. Whisk liqueur and Large eggs, one at a time, into the chocolate mix, being careful not to over mix. Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of hot water. Bake about 45 min, till set and slightly dry on the surface. Cold to room temperature in the pan and cover with plastic wrap. Chill dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert to a platter.
- To finish, whip the cream with the sugar till it holds a soft peak.
- Spread the whipped cream on top of the dessert. Heat the chocolate and place it in a non-pleated plastic bag. Snip the corner of the bag and streak the top of the dessert with the chocolate. Decorate the edge with raspberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 1099 | |
| Calories from Fat 830 | 76% |
| Total Fat 96.64g | 121% |
| Saturated Fat 57.89g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 427mg | 142% |
| Sodium 162mg | 7% |
| Potassium 959mg | 27% |
| Total Carbs 66.66g | 18% |
| Dietary Fiber 16.5g | 55% |
| Sugars 36.89g | 25% |
| Protein 23.54g | 38% |
