unmeasured ingredients are:
Blueberries, Blackberries and icing sugar, used for serving.
Also store in air-tight container.
1. Preheat oven to moderately slow, '160C. Lightly grease a 23 Cm spring-form pan. Dust with plain flour, shaking out excess.
2. In a medium, heatproof bowl, combine chocolate, butter and cinnamon. Place over a sauce pan of gently simmering water. Do not allow water to touch base of bowl. stir until melted and smooth. Set aside.
3. In a large bowl, using an electric mixer, beat egg yolks and half sugar together until thick and pale. beat in cocoa. Fold in chocolate mixture.
4.In a separate clean, large bowl, using an electric mixer, beat egg whites until soft peaks form gradually add remaining sugar, beating between each addition, until sugar dissolves and mixture is thick and glossy. Gently fold into chocolate mixture. pour into pan.
5.Bake 55-60 minutes, until cooked when tested with skewer. Loosen cake from pan using a spatula. Cool 5-10 minutes, cake will shrink from sides. remove from pan and transfer to wire rack to cool completely.
6.Pile cooled cake with whipped cream and berries, and dust with icing sugar to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 533 | ||
Calories from Fat: 346 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.5g | 51 % | |
Saturated Fat 23.1g | 116 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 157.9mg | 49 % | |
Sodium 209mg | 7 % | |
Potassium 271.9mg | 7 % | |
Total Carbohydrate 43.6g | 13 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 41g | ||
Protein 5.2g | 7 % | |
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: 533
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