Try this Flourless Chocolate Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Line the bottom of an 8" springform pan with wax or parchment paper, cut to fit. Coat lightly with nonstick cooking spray, but do not flour.
In a double boiler, over hot but not shimmering water, melt chocolate, stirring occasionally. When chocolate appears to be almost liquid, remove pan from shimmering water, add butter pieces and mix well.
Blend in sugar, walnuts and lightly beaten egg yolks to chocolate mixture.
In another bowl, beat egg whites with a pinch of salt until stiff peaks form. Fold about 1/3 egg whites into chocolate mixture until blended. Add remaining egg white but do not overtax.
Pour into prepared springform pan and bake in center of oven for exactly 15 min. Transfer to a cooling rack and when cake has cooled to room temp, remove springform pan and invert cake onto a serving plate, peeling off paper liner. Refrigerate at least four hours
Serves 8 to 10
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1586g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4417 | ||
Calories from Fat: 2949 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 327.6g | 437 % | |
Saturated Fat 169.9g | 849 % | |
Monounsaturated Fat 107.2g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 4474.2mg | 1377 % | |
Sodium 8593.9mg | 296 % | |
Potassium 3024.3mg | 80 % | |
Total Carbohydrate 294g | 86 % | |
Dietary Fiber 26.8g | 107 % | |
Sugars, other 267.2g | ||
Protein 145.8g | 208 % | |
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: 4417
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