8 Serves
80 Mins
Preheat your oven to 165°C and lightly grease an oval baking dish with coconut oil.
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ItalianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
88 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
602 mg / 4,700 mgSodium
549 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
2 g / 28 gSugar
37 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
42 mgNet Carbs
41 gAlcohol
0 g
Sift the all-purpose flour and cocoa powder together into a mixing bowl and set aside.
In a stand mixer or using a hand mixer, beat the eggs and sugar on medium-high speed for 5 minutes until the mixture is thick, pale, and voluminous.
Reduce the mixer speed to low, then incorporate the vanilla and espresso powder into the egg mixture.
Gradually fold in the sifted flour and cocoa mixture until just combined, then add the margarine and mix for an additional 10 seconds.
Pour the batter into the prepared baking dish. Place the dish inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
Bake for 65 minutes. Once finished, remove from the oven and allow the dessert to cool for 20 minutes before serving warm.
4
g19
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