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Elodie's Chocolate Cake

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Submitted by Lynn

YIELD

1 cake

PREP

15 min

COOK

50 min

READY

65 min

Ingredients

10 289
OUNCES ML/G SEMI-SWEET CHOCOLATE
bittersweet, chopped, null, null
1 237
CUP ML BUTTER, UNSALTED
cut into small pieces
5 5
LARGE LARGE EGGS
1 ¼ 296
CUPS ML SUGAR
5 75
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 7.5
TEASPOONS ML BAKING POWDER
1 1

Directions

Preheat oven to 325℉ (160℃).

Butter and flour 10-inch- diameter springform pan with 2¾ inch-high sides.

Stir in chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.

Beat eggs and 1¼ cups sugar in large bowl until well blended and beginning to thicken.

Sift flour and baking powder over eggs and fold in.

Gradually fold in chocolate mixture.

Transfer batter to prepared pan.

Bake cake 20 minutes.

Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer.

Uncover cake; cool in pan on rack (cake will fall as it cools.) (Can be made 1 day ahead. Cover; let stand at room temperature.)

Cut around pan sides to loosen cake. Release pan sides.

Sift powdered sugar over cake; cut into wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 1025 60% from fat
 % Daily Value *
Total Fat 68g 105%
Saturated Fat 40g 202%
Trans Fat 0g
Cholesterol 386mg 129%
Sodium 100mg 4%
Total Carbohydrate 35g 35%
Dietary Fiber 3g 14%
Sugars g
Protein 23g
Vitamin A 34% Vitamin C 0%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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