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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (203g) Recipe makes 6 servings |
||
| Calories 715 | ||
| Calories from Fat 566 | (79%) | |
| Amount Per Serving | %DV | |
| Total Fat 62.9g | 96% | |
| Saturated Fat 37.9g | 189% | |
| Monounsaturated Fat 18.9g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 230mg | 76% | |
| Sodium 280mg | 11% | |
| Potassium 714mg | 20% | |
| Total Carbohydrate 48.8g | 16% | |
| Dietary Fiber 12.6g | 50% | |
| Sugars 26.2g | ||
| Protein 15.7g | 31% | |
Menus using this recipe:
Ingredients
Cake
- 8 tablespoons unsalted butter
- 8 ounces semisweet chocolate
- 5 large eggs, room temp, separated
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
Icing
- 8 ounces semisweet chocolate
- 1/2 cup cream
Topping
- raspberries
- whipped cream
Directions
1
Preheat oven to 350.2
Grease 9" springform pan with 1 tablespoons of butter, dust with flour.3
In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat Use mixer to beat yolks together with sugar and vanilla.4
Beat whites and salt together until stiff.5
Fold chocolate mixture into yolk mixture a little at a time.6
Fold in egg whites.7
Pour into springform pan.8
Bake 40 minutes until spongy.9
Remove from oven, remove springform, cool completely.10
When cake is cool, prepare icing.11
Mix together chocolate and cream over double boiler until smooth.12
Spread over cake.13
Top with raspberries and whipped cream.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: alimel_01
On May 29, 2009
I made this cake for a bar-b-que we were having at our house because a friend of mine has Celiac's disease. She absolutely loved it!!! It was so good!!!!
From: DogAndCatDoc
On Aug 4, 2006
Not enough stars for this cake to be sure. Made it for my mom's birthday. She said noone had made her a cake in 25 years and it was so worth the wait. One word to sum up: decadent! Her husband called it death by chocolate. Instead of raspberries I used raspberry sauce from the recipe my Miss Nezz. Next time I make this I maytry splenda in the cake instead of regular sugar. Having not made a flourless cake before, I was suprised how high it rose in the oven, and then scared at how far it fell as it cooled. The end result seemed more like a torte that a cake. I did find that I had to leave the springform rim on until almost cool. I removed it initially and the cake begin to try and fall apart. Putting the rim back on fixed that and when cool, it held together very well. This is destined to become a family favorite.
From: michEgan
On Feb 28, 2005
Very good cake, But, I added 2 tablesppon cocoa powder to give it a very chocolately taste. Very good! yummy!!
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