8 Serves
86 Mins
Preheat your oven to 180°C. Grease an 8-inch springform pan and line the base with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
179 mg / 4,700 mgSodium
37 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
39 g / 50 gSaturated Fat
9 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Break the dark chocolate into a heatproof bowl and melt it over a saucepan of gently simmering water, stirring until smooth.
In a separate mixing bowl, cream the butter and sugar together using a wooden spoon until the mixture is light and fluffy.
Gradually beat in the eggs, adding a small amount of flour if the mixture begins to curdle.
Gently fold in the remaining flour, the cooled melted chocolate, and the milk until the batter is smooth.
Pour the batter into the prepared cake tin and bake for 50-55 minutes, or until the center is firm and a skewer inserted comes out clean.
Allow the cake to cool in the tin for 10 minutes before removing it to cool completely on a wire rack.
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Chinese
French