Butter and flour a 24cm. (9inch) springfrom cake tin. In a saucepan melt the butter and add the chopped chocolate and allow to soften. Stir to combine. In a separate bowl, beat egg yolks, chestnut spread and vanilla. Add chocolate mixture and incorporate then add flour and salt. In a separate bowl, beat egg whites and cream of tartar until firm peaks form, adding sugar gradually while beating the eggs. Gently fold whites into chocolate mixture and pour into the prepared cake tin. Bake at 180c. for 45 minutes. Remove the cake from the oven and allow to cool in the tin. Sift icing sugar over the top and serve with cream. Per serving: 2430 Calories (kcal); 182g Total Fat; (64% calories from fat); 42g Protein; 185g Carbohydrate; 1396mg Cholesterol; 2450mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 33 1/2 Fat; 12 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1942g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2878 (63%)|
|Amt Per Serving||% DV|
|Total Fat 319.8g||426 %|
|Saturated Fat 150.5g||752 %|
|Monounsaturated Fat 104.2g|
|Polyunsanturated Fat 26.7g|
|Cholesterol 6624.6mg||2038 %|
|Sodium 2840.9mg||98 %|
|Potassium 3170.2mg||83 %|
|Total Carbohydrate 224.5g||66 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 207.7g|
|Protein 207.3g||296 %|
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Calories per serving: 4591
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