Whiskey Pecan Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,580 cal. | (313 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 399 g | (344 %) | ||
| Carbohydrates | 601 g | (401 %) | ||
| Sugar added | 407 g | (1,628 %) | ||
| Roughage | 33.1 g | (110 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 11.8 μg | (59 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 64.8 μg | (108 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 309 μg | (103 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 120.5 μg | (268 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 3,730 mg | (93 %) | ||
| Calcium | 597 mg | (60 %) | ||
| Magnesium | 560 mg | (187 %) | ||
| Iron | 33.2 mg | (221 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 17.9 mg | (224 %) | ||
| Saturated fatty acids | 186.2 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 1,752 mg | |||
| Complete sugar | 437 g |
Ingredients
- For the batter
- 150 grams Dark couverture chocolate
- 200 grams butter
- 5 eggs
- 200 grams brown sugar
- ½ tsp salt
- 50 grams Raspberry jam
- 220 grams Pastry flour
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line a deep baking tray with parchment paper.
Melt the butter with the whiskey and the sugar in a small pot while stirring and let caramelize slightly. Remove from the heat, mix in the pecans and distribute evenly in the baking pan.
Chop the chocolate and melt with the butter in pieces over a hot water bath. Mix well and remove from heat. Beat the eggs with the brown sugar and the salt until fluffy in another bowl. Stir together the chocolate butter and jam, then mix in the flour. Pour batter into the pan and smooth. Bake the cake in the oven on the middle rack for about 30 minutes. It should still be slightly soft in the center, so that when a toothpick is inserted a little batter may stick.
Remove from oven and let cool. Invert and cut into pieces to serve.
