8 Serves
60 Mins
Preheat your oven to 175°C and grease a springform pan with butter.
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AustrianVitamin 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 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
84 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
329 mg / 4,700 mgSodium
37 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
37 g / 50 gSaturated Fat
2 g / 20 gCholesterol
94 mg / 300 mgCaffeine
10 mgNet Carbs
40 gAlcohol
0 g
Melt the dark chocolate with butter in a heatproof bowl over a pot of simmering water.
In a separate bowl, whisk the eggs and sugar until pale and fluffy, then fold in the almond flour and the melted chocolate mixture.
Pour the batter into the prepared springform pan and bake for 35 to 40 minutes until the top is set but the center remains slightly moist.
9
g43
g31
g
Malaysian
American