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5 hours
Prep: 20 minutes
Cook: 15 minutes
4230 calories per serving view nutrition facts
1 servings
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| 1 | pound | chocolate, bittersweet | grated |
| 1/2 | pound | butter, unsalted | |
| 6 | large | eggs |
Melt chocolate in double boiler over hot( not simmering) water.
Add butter to chocolate and melt together.
Heat eggs over simmering water.
Remove eggs, and beat for 10 minutes(thick). Add eggs to melted chocolate and fold in until even.
Put in 8 inch springflorm pan with waxed paper on bottom slightly greased.
Smooth. Preheat oven to 425 F.Put cake in for 5 minutes,put alumium foil over pan, bake 10 minutes more.
Remove and cool for 45 minutes, 3 hours in the refrigerator.
Garnish with whipped cream and raspberry sauce.
| % Daily Value* | |
| Total Fat 350.0g | 539% |
| Saturated Fat 207.0g | 1033% |
| Trans Fat 0.0g | |
| Cholesterol 1757mg | 586% |
| Sodium 495mg | 21% |
| Total Carbohydrate 289.0g | 96% |
| Dietary Fiber 27.0g | 107% |
| Sugars 250.0g | |
| Protein 59.0g | 117% |
| Vitamin A | 143% | Vitamin C | 0% | |
| Calcium | 36% | Iron | 110% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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