8 Serves
88 Mins
Preheat your oven to 175°C and grease a springform pan thoroughly.
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PalestinianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
89 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
345 mg / 4,700 mgSodium
92 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
4 g / 28 gSugar
39 g / 50 gSaturated Fat
10 g / 20 gCholesterol
264 mg / 300 mgCaffeine
15 mgNet Carbs
42 gAlcohol
0 gMelt the dark chocolate and unsalted butter together in a saucepan over low heat until smooth, then set aside to cool slightly.
Using an electric mixer, beat the eggs and sugar in a large mixing bowl until the mixture is pale, thick, and tripled in volume.
Gently fold the melted chocolate mixture and almond flour into the whipped eggs using a spatula, being careful not to deflate the batter.
Pour the batter into the prepared springform pan and bake for 50 to 60 minutes, or until the center is set but still slightly moist.
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Chinese
Indian