Ingredients
- ½ pound unsalted butter plus softened butter for greasing mold
- ½ cup all-purpose flour plus flour for preparing molds
- 3 ¼ ounces Mexican chocolate, chopped (see note)
- 4 ¾ ounces bittersweet chocolate, preferably Callebaut, chopped
- 2 ½ teaspoons grated orange rind
- 4 large eggs
- 4 large egg yolks
- ½ cup sugar
- Whipped cream
- Nutritional Information
Nutritional analysis per serving (6 servings)
639 calories; 48 grams fat; 28 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 8 grams protein; 328 milligrams cholesterol; 61 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Preheat oven to 400 degrees. Brush six mini-bundt molds with softened butter and dust them with flour.
- Melt the remaining butter with both chocolates and the orange rind in a mixing bowl set over a pan of boiling water. Remove from heat and stir to combine them.
- In a separate bowl, beat the eggs, egg yolks and sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.
- Pour the batter into the prepared molds and bake for six minutes. Remove from the oven, allow to sit for five minutes, unmold and serve with whipped cream.
- Mexican chocolate is available at Kitchen Food Shop, 218 Eighth Avenue (20th Street), and by mail from Coyote Cafe General Store, 132 West Water Street, Santa Fe, N.M. 87501; (505) 982-2454.
Dining and Cooking