DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with water; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk or coffee to chocolate mixture; mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper. Bake at 350-F about 30 minutes. Cool on rack 10 minutes; remove cake. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (263g)|
|Recipe Makes: 12|
|Calories from Fat: 217 (29%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 394mg||121 %|
|Sodium 352.7mg||12 %|
|Potassium 179.5mg||5 %|
|Total Carbohydrate 120.9g||36 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 120.2g|
|Protein 13.9g||20 %|
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: 743
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.