Wonderful cake. Cake be served warm or cold.
1. Line the bottom a 10-inch springform pan with a round of parchment paper. Butter the sides.
2. Melt butter together with the chocolate gently over a bain-marie, then stir together until smooth.
3. If using a heavy based saucepan heat butter until melted, turn off heat, add chocolate and stir until fully melted. Set aside to cool.
4. Preheat the oven to 375.
5. In a clean bowl with a clean electric mixer whisk the egg whites with 1 tbsp. of sugar until stiff.
6. With the mixer whisk egg yolks and remaining sugar until lemon color. Whisk in the salt, cooled chocolate mixture and almond flour until well combined.
7. Gently fold the egg whites into the chocolate mixture until most of the egg white disappears.
8. Bake in the centre rack of the oven for about 45-55 minutes, until a toothpick comes out with a few moist crumbs.
9. Remove from the oven and rest on a rack for 5 minutes. Fun a knife around the outside of the cake before removing the sides of the springform pan.
10. Invert onto a plate and remove the bottom of the pan. Let cool 10 more minutes before dusting with icing sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 58 | ||
Calories from Fat: 30 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 141mg | 43 % | |
Sodium 46.7mg | 2 % | |
Potassium 44.7mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 4.2g | 6 % | |
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: 58
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