Emergency Chocolate Dessert

A FORK AND A PENCIL (12)
Ashley: "Super simple to make, not long to bake, and is th…" Read More
7Ingredients
20Minutes
500Calories

Ingredients

US|METRIC
  • 100 grams chocolate (dark, semisweet)
  • 50 grams unsalted butter (plus some for preparing the dishes)
  • 2 eggs
  • 2 tablespoons muscovado sugar (light)
  • 2 tablespoons flour
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
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    NutritionView More

    500Calories
    Sodium10% DV230mg
    Fat45% DV29g
    Protein18% DV9g
    Carbs18% DV55g
    Fiber4% DV1g
    Calories500Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol265mg88%
    Sodium230mg10%
    Potassium140mg4%
    Protein9g18%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber1g4%
    Sugars40g80%
    Vitamin A15%
    Vitamin C
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Elaine Pang a year ago
    Really tasted like scrambled chocolate eggs.
    not to sweet would taste amazing with vanilla ice cream
    Ashley a year ago
    Super simple to make, not long to bake, and is the perfect size to satisfy my sweet tooth! This, paired with coffee, is a dream come true. I’ll be revisiting this recipe again!
    Came out really good
    Nicole a year ago
    Such a gooey, perfect center. It really hit the spot!
    Miller 2 years ago
    It turned out awesome. I will be making this again and again and again! Shated the recipe with my boss too!
    Lmao 2 years ago
    Does granulated sugar work too instead of brown sugar
    Ruth 2 years ago
    The cake was a bit dry . Maybe I forgot something . The soft bit was delicious but the bottom of the cake was dry
    Mufalali 2 years ago
    Its so delicious and easy to make!
    Basia Rosiak 2 years ago
    Great! It's really easy and quick to make.
    Laura Jarvis 2 years ago
    Excellent! So quick and delicious! Rich, oozy filling! Or leave in oven for a couple extra minutes if you want a more cake like dessert
    Sara 2 years ago
    I doubled the recipe to make 4. I had to bake them in the oven for about 15-17 minutes, instead of the recommended 12, checking every 30 to 90 seconds to see if the tops had risen and just started to crack. Then I left them in oven for an additional 2-4 minutes with the oven off, because they still hadn't cracked. I let them cool for about half an hour because Mom, Jack Madi were at Best Buy looking for new TVs. I then transported them into fancy sherry glasses, and it was pretty easy to move. The outside had a nice crisp and the inside was soft and gooey and delicious. I melted white chocolate and put it in a plastic bag with the corner cut off and piped a plaid pattern, then garnished with a raspberry. I also folded party napkins into thirds and tied twine around it in a bow.

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