Chantilly Cream Topped Chocolate Cakes

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Chantilly Cream Topped Chocolate Cakes
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Health Score:
Health Score
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
285
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie285 kcal(14 %)
Protein3.27 g(3 %)
Fat18.28 g(16 %)
Carbohydrates27.34 g(18 %)
Sugar added9.61 g(38 %)
Roughage0.11 g(0 %)
Vitamin A202.23 mg(25,279 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.57 mg(13 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate28.94 μg(10 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.48 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C0.22 mg(0 %)
Potassium52.16 mg(1 %)
Calcium81.73 mg(8 %)
Magnesium7.4 mg(2 %)
Iron0.8 mg(5 %)
Iodine14 μg(7 %)
Zinc0.18 mg(2 %)
Saturated fatty acids11.27 g
Cholesterol79.65 mg
Author of this recipe:
How healthy are the main ingredients?
egg

Ingredients

for
12
For the cupcakes
½ cup
butter (softened)
½ cup
2
1 cup
1 teaspoon
1 tablespoon
1 teaspoon
mixed pumpkin spice
For the chantilly cream
1.333 cups
cream (48% fat)
2 tablespoons
1 teaspoon
To decorate
4 ounces
chocolate almond Nougat (roughly chopped)
Preparation

Kitchen utensils

1 Skillet, 1 Small skillet, 1 Bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Mortar, 1 Slotted spatula

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put all the cake ingredients into a mixing bowl and beat well with an electric whisk or wooden spoon until well mixed.
3.
Spoon into the paper cases and bake for 15-20 minutes until risen and firm. Cool on a wire rack.
4.
For the chantilly cream: whisk the cream until thick, then sift in the confectioners' sugar. Add the vanilla. Whisk for a few minutes until thick enough to pipe.
5.
Spoon the cream into a piping bag and pipe on top of the cakes. Scatter chopped nougat over the cream.