Almond Chocolate Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,960 cal. | (284 %) | ||
| Protein | 138 g | (141 %) | ||
| Fat | 434 g | (374 %) | ||
| Carbohydrates | 384 g | (256 %) | ||
| Sugar added | 320 g | (1,280 %) | ||
| Roughage | 48 g | (160 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 85.9 mg | (716 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 39 μg | (87 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 4,753 mg | (119 %) | ||
| Calcium | 1,390 mg | (139 %) | ||
| Magnesium | 1,034 mg | (345 %) | ||
| Iron | 21.3 mg | (142 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 19.7 mg | (246 %) | ||
| Saturated fatty acids | 170.9 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 348 g |
Ingredients
- For the dough
- 150 grams unpeeled almonds
- 3 egg whites
- 150 grams sugar
- 1 packet Vanilla sugar
- 2 Tbsps cornstarch
- 1 tsp Baking powder
- Fat (for the pan)
- For the filling
- 2 sheets white gelatin
- ⅛ l Whipped cream
- 50 grams grated Pistachio
- For the casting
- 300 grams white Chocolate
- 25 grams Coconut oil
- ⅛ l Whipped cream
- 150 grams almonds
- 2 Tbsps peeled Pistachio
Preparation steps
Boil the almonds in water and remove the brown shells. Spread them on a kitchen towel, allow to dry and grind finely. Preheat the oven to 175°C (about 350°F). Beat the egg whites until stiff, slowly mix in the sugar and vanilla sugar. Add the ground almonds and mix with the baking powder and cornstarch. Grease the pan with the vegetable oil, fill with half of the almond paste and smooth. Bake 35 - 40 minutes. Add the rest of the dough in a second layer and bake. Let cool, then separate from the pan and place on a wire rack.
For the filling soak the gelatin in cold water for 5 minutes. Drain and cool in a bowl of ice water. Whip the cream, slowly adding the cooled gelatin. Finally add the ground pistachios. Spread the pistachio cream evenly in the pan and place the almond layer on top of it.
For the molding break 200 grams of chocolate into pieces and melt along with the coconut oil. Coat the cake with it completely and allow to dry.
Melt remaining chocolate over low heat, mix and refrigerate until it begins to solidify.
Using a hand mixer, mix the chocolate with the almonds and spread on the surface of the cake. Sprinkle with halved pistachios. Store in a cool place until ready to serve.
