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Prep 40min
Total0min
Ingredients7
Servings7
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Ingredients
1/2
cup butter
8
oz. semisweet chocolate, chopped
4
eggs
2
tablespoons hazelnut coffee drink syrup
1/2
cup sugar
2
tablespoons all-purpose flour
Powdered sugar
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Steps
1
Heat oven to 400°F. Generously grease and lightly flour seven 6-oz. custard cups. In medium saucepan, melt butter and chocolate over low heat, stirring until smooth. Set aside.
2
In medium bowl, combine eggs and syrup; beat with electric mixer at high speed until foamy. Gradually beat in sugar; continue beating at high speed for 2 minutes until light and thickened. Add flour and chocolate mixture; beat at low speed just until blended. Fill each greased and floured custard cup about 3/4 full. Place cups on cookie sheet.
3
Bake at 400°F. for 11 to 15 minutes or until cakes have formed top crust, but are still soft in center. Cool 5 minutes. Invert cakes onto individual dessert plates. Sift powdered sugar over cakes. Serve warm.
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Coffee drink syrups are versatile flavorings for desserts and drinks. They are perfect for smoothies and malts, and they make nice ice cream toppings.
If the cakes cool after eing removed from the custard cups, reheat each one in the microwave to 15 to 20 seconds or until warm.
Spoon whipped cream next to each cake and garnish with fresh strawberries or raspberries.
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Nutrition Facts
Serving Size:1/7 of Recipe
Calories
415
Calories from Fat
235
Total Fat
26g
40%
Saturated Fat
15g
75%
Cholesterol
155mg
52%
Sodium
130mg
5%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
4%
Sugars
35g
Protein
5g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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