10 Serves
1505 Mins
2 g
15 g
12 g
In a large bowl, combine the all-purpose flour and cold butter using your hands or a fork until the mixture resembles coarse crumbs.
Ingredients, vitamins, and health benefits
Butter
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
6 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
52 mg / 4,700 mgSodium
1 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
5 mgNet Carbs
14 gAlcohol
0 g
Press the prepared dough firmly into the bottom of a greased 10-inch springform tin.
In a separate mixing bowl, beat the filling base ingredients until the mixture is thick and smooth, being careful not to overmix.
Divide the filling into two equal portions. In one portion, fold in the cocoa powder and ground cardamom until fully incorporated.
Spread the plain white filling layer over the uncooked base, then carefully top with the chocolate filling layer.
Bake in a preheated oven at 180°C for 60 minutes, or until the center is set.
Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 24 hours before serving.
Cocoa Powder
Ground Cardamom
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
6 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
52 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
5 mgNet Carbs
31
g54
g31
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
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