INGREDIENTS
180 g of chopped dark chocolate
250 g of ordinary flour with minced butter for dusting
4 eggs
50 ml of caster sugar
1/4 cup sifted plain flour
To serve, use double cream and chocolate powder.
INSTRUCTIONS
Put butter and chocolate in a dish that can go in the microwave. Melt and mix in the microwave on medium-high (75 percent) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds. Complete cooling.
Grease eight ceramic ovenproof bowls with a capacity of 175 ml. Add flour as a garnish. Eggs and sugar should be beaten with an electric mixer for 8 to 10 minutes, or until thick and creamy. Flour is added after the chocolate mixture. Fill prepared plates with the mixture. For one hour, freeze.
200°C/180°C fan-forced in the oven. Put the plates on the baking sheet. 16 minutes of baking, or until just set (cakes will wobble when touched).
Set dishes aside for one minute. onto plates, turn. Add cream on top. Dust with chocolate powder. Serve.
Egg white contains between 85 and 90 percent water, 10 to 12 percent protein, and less than 1% of minerals, carbs, and lipids. Since the protein’s lipids are polyunsaturated, they are not toxic. Protein contains no cholesterol.
Water makes up half of the yolk’s makeup. Its proteins make up 15 to 16 percent of it, and its fat makes up one third of it. Vitamins A, D, and E are also present in yolk. Cholesterol is present in egg yolks but not in egg whites. Bile contains around 2% cholesterol, however this substance is not as harmful as long believed. One egg per day from a healthy adult does not raise the risk of heart disease, according to recent studies.
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