Preheat the oven to 325 degrees.
In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa.
Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.
Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.
Yield: 12 servings.
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 12|
|Calories from Fat: 434 (69%)|
|Amt Per Serving||% DV|
|Total Fat 48.3g||64 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1450.1mg||446 %|
|Sodium 574.2mg||20 %|
|Potassium 451.3mg||12 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.8g|
|Protein 42.1g||60 %|
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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: 631
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