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12 Serves
85 Mins
Preheat your oven to 175°C and grease three square cake pans, lining the bottoms with parchment paper.
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EmiratiVitamin E
3 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
169 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
523 mg / 1,250 mgPotassium
156 mg / 4,700 mgSodium
127 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
0 g / 28 gSugar
19 g / 50 gSaturated Fat
19 g / 20 gCholesterol
1079 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until the mixture is pale, light, and fluffy.
Gradually beat in the egg yolks and vanilla extract until fully incorporated and smooth.
Sift the flour and baking powder into the wet mixture, folding gently with a spatula until just combined to maintain the aeration.
Divide the batter into three portions. Stir melted chocolate into one portion to create the dark layer, leaving the other two plain.
Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
18
g138
g17
g
Moroccan