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10 Serves
85 Mins
Preheat your oven to 175°C and grease the specialized saddle-shaped cake mold thoroughly with butter.
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PolishVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
73 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
637 mg / 4,700 mgSodium
698 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
1 g / 28 gSugar
31 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
15 mgNet Carbs
57 gAlcohol
0 g
In a large mixing bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Gradually beat in the egg yolks one by one, then stir in the melted baking chocolate and vanilla extract.
In a separate bowl, whisk the flour, baking powder, and almond meal together, then gently fold this mixture into the chocolate base.
In a clean bowl, beat the egg whites until stiff peaks form, then carefully fold them into the cake batter to ensure a light texture.
Pour the batter into the prepared mold and bake for 55 minutes or until a skewer inserted into the center comes out clean.
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Portuguese