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Add a photoServings: 6
Ingredients
- 1 c. (250 g) butter
- 4¼ ounce (120 g) dark chocolate
- 4 Large eggs
- 1 ½ c. (300g) sugar
- 1 1/3 c. (170 g) flour
- 5 ounce (150 g) cashew nuts
- 2 1/3 c. dark cocoa pwdr (Van Houten)
- 1 pint (½ liter) cool lowfat milk
- 4 tbsp vanilla sugar
- 1 tsp cornstarch
- 1 level tsp grnd cinnamon
Directions
- Crush the cashew nuts coarsely
- Cut the chocolate into small pcs and heat it in a bain-marie or possibly microwave oven
- Preheat the oven to 325°F (160°C)
- Butter and flour a rectangular cake pan (12 x 10 (30 x 25 cm)
- Away from the heat, add in the butter to the bowl containing the melted chocolate and stir to incorporate
- Add in the Large eggs, one by one
- Pour the sifted flour, cashew nuts and sugar into the chocolate mix
- Stir, and pour into the buttered cake pan
- Bake in the oven for 20 min
- Let it cold down in the cake pan, and then cut into even squares and place them on the serving dish
- Mix the lowfat milk with 2 tbsp of the vanilla sugar and the cornstarch
- Bring to the boil
- Mix together the cocoa, rest of the vanilla sugar and grnd cinnamon
- Trickle the warm lowfat milk onto the cocoa, stirring constantly. Heat in the saucepan for 5 - 10 min, stirring till the consistency of the liquid is thick and even
- Pour into c. and enjoy nice and warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 6 servings | |
| Calories 1309 | |
| Calories from Fat 509 | 39% |
| Total Fat 58.08g | 73% |
| Saturated Fat 29.72g | 119% |
| Trans Fat 0.02g | |
| Cholesterol 231mg | 77% |
| Sodium 955mg | 40% |
| Potassium 1117mg | 32% |
| Total Carbs 179.89g | 48% |
| Dietary Fiber 6.6g | 22% |
| Sugars 129.02g | 86% |
| Protein 21.36g | 34% |
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