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Ingredientes
Direcciones
- Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform cake pan. Line base and side with baking paper.
- Place butter and chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch water). Stir over low heat until smooth.
- Using an electric mixer, beat egg yolks and 1/2 cup sugar for 5 minutes or until thick and creamy. Beat eggwhites in a separate bowl until soft peaks form. Gradually beat in remaining sugar until dissolved.
- Add chocolate mixture to egg yolk mixture. Mix to combine. Add one-quarter of the eggwhite mixture. Mix well. Fold in remaining eggwhite mixture. Pour into prepared pan. Bake for 50 minutes or until top is firm to touch and a skewer inserted into centre has moist crumbs clinging. Cool cake in pan. Serve.
- Notes
- Dust with icing sugar mixture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 382 | |
| Calories from Fat 287 | 75% |
| Total Fat 32.35g | 40% |
| Saturated Fat 19.46g | 78% |
| Trans Fat 0.03g | |
| Cholesterol 149mg | 50% |
| Sodium 182mg | 8% |
| Potassium 213mg | 6% |
| Total Carbs 19.11g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 14.6g | 10% |
| Protein 4.57g | 7% |
