8 Serves
65 Mins
Heat the oven to 175°C and prepare the cake pan.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
2 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 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
159 mg / 4,700 mgSodium
38 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
32 g / 50 gSaturated Fat
10 g / 20 gCholesterol
123 mg / 300 mgCaffeine
15 mgNet Carbs
39 gAlcohol
0 gMelt the baking chocolate and butter together over a double boiler until smooth.
Whisk the eggs and sugar until pale, then fold in the melted chocolate mixture and flour.
Pour into the pan and bake until the edges are set while the center remains slightly moist.
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Chinese
Indian