1. Preheat the oven 350 F
2. Coat 9 inch cake pan with cooking spray cover with parchment paper and coat parchment paper with cooking spray
3. Melt butter in small saucepan over medium heat, add chips and remove from heat. Let sit until chips have melted and whisk together.
4. Meanwhile whisk together sugar and coco in a medium bowl. Make a well in the cocoa mixture, add eggs, vanilla, and salt, and whisk to combine. Add melted chocolate to the dry mixture and whisk to incorporate.
5. Pour the mixture into prepared pan and place in oven. Cook until set about 10 hour.
Invert cake pan onto large plate or baking sheet and tap pan gently so that cake falls out. (it will be upside down) Remove parchment from cake and invert again onto large plate
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (728g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1643 (80%)|
|Amt Per Serving||% DV|
|Total Fat 182.5g||243 %|
|Saturated Fat 100.5g||502 %|
|Monounsaturated Fat 54g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 2003.3mg||616 %|
|Sodium 1326.6mg||46 %|
|Potassium 1053.8mg||28 %|
|Total Carbohydrate 60g||18 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 55.1g|
|Protein 57.5g||82 %|
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: 2041
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