Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350ºf. grease and flour 13 x 9 x 2-inch pan or two 9-inch round layer pans, or line cupcake pans. set aside. in large mixing bowl cream butter flavor crisco, sugar, eggs, and vanilla until light and fluffy. add buttermilk. flour, cocoa and salt. beat until blended, scraping bowl frequently. beat at medium speed for 2 minutes, scraping bowl occasionally. pour into prepared pan(s). bake at 350ºf, oblong or layers for 25 to 30 minutes, cupcakes for 15 to 20 minutes, or until wooden pick inserted in center comes out clean. for layers, cool on wire rack for 15 minutes and remove from pans to cool completely. frost as desired.

Target recipe: base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes.