This summer, my vegetable-hating nieces loved this dish of roasted vegetables with carrots and brown sugar.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ¾ sticks unsalted butter
- 7 ounces dark chocolate, chopped
- ⅔ cup brown sugar
- 5 large cold eggs
- 3 tablespoons all-purpose flour
- 1 pinch salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9×2 inch round cake pan and dust with flour.
- Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes.
- Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 171 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 71 mg |
| Sugars | 24 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
We didn’t really care for this cake. We didn’t like the texture, it wasn’t sweet enough and the chocolate flavor was non-exisiting. It took 32 minutes for the center to be set. Instead of it being cake-like it was more custard-like. Glad I tried this before serving it to hubby on Valentine’s Day.