CALORIES=300; 30G CARB; 5 GPROTEIN; 20G FAT; 100mg FAT; 3G SODIUM
Cake will keep up to a week if kept in an airtight container or maybe frozen for up to 60 days if properly sealed in freezer-quality wrap.
Preheat oven to 375 degrees and prep 8 - inch round baking pan; line pan bottom with a round of wax paper; butter paper
Add chopped chocolate to a double boiler or a metal bowl set over a saucepan of barely simmering water. Melt the chocolate with with the butter, stirring continuously until smooth. Remove from the heat, add the sugar, and whisk. Add the eggs and whisk again.
Sift 1/2 cup of cocoa powder over the chocolate and whisk until just combined. Pour batter into pan and bake in the middle of the oven for 25 minutes or until a thin crust has formed on top. DO NOT OVERBAKE. Cool cake in pan on a rack for five minutes. Turn cake out on to a plate and then invert onto a serving plate.
If you wish dust the cake with additional cocoa powder and serve with a scoop of ice cream. Another option would be to decorate with whipped cream and berriesof your choice.
Don't worry about the top; it won't look pretty
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 459 | ||
Calories from Fat: 190 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 426.9mg | 131 % | |
Sodium 133.4mg | 5 % | |
Potassium 171.1mg | 5 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 57.6g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 459
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