Makes about 10 servings Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches. Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture. Blend flour, nuts, and baking powder together, and fold carefully into batter. Its important to fold it in gently. Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The "unbaked" batter tastes like a delicious filling. You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping. From Whitmans Chocolate Cookbook ISBN 0-517-64157-7
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 449 (58%)|
|Amt Per Serving||% DV|
|Total Fat 49.9g||67 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 457.5mg||141 %|
|Sodium 189.7mg||7 %|
|Potassium 262.8mg||7 %|
|Total Carbohydrate 70.6g||21 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 68.6g|
|Protein 15.9g||23 %|
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Calories per serving: 771
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