Choco Nut Cake

0
Average: 0 (0 votes)
(0 votes)
Choco Nut Cake
share Share
print
bookmark_border Copy URL
Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
1057
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,057 kcal(50 %)
Protein17.73 g(18 %)
Fat65.68 g(57 %)
Carbohydrates103.49 g(69 %)
Sugar added49.9 g(200 %)
Roughage2.69 g(9 %)
Vitamin A346.35 mg(43,294 %)
Vitamin D1.32 μg(7 %)
Vitamin E9.3 mg(78 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.56 mg(51 %)
Niacin3.13 mg(26 %)
Vitamin B₆0.1 mg(7 %)
Folate41 μg(14 %)
Pantothenic acid0.34 mg(6 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂1.02 μg(34 %)
Vitamin C0.15 mg(0 %)
Potassium657.35 mg(16 %)
Calcium126.02 mg(13 %)
Magnesium175.95 mg(59 %)
Iron8.1 mg(54 %)
Iodine39.6 μg(20 %)
Zinc2.47 mg(31 %)
Saturated fatty acids31.68 g
Cholesterol192.25 mg

Ingredients

for
1
Ingredients
80 grams
blanched almonds
20 grams
shelled Pistachios
200 grams
140 grams
3
200 grams
130 grams

Preparation steps

1.

Toast the nuts in a dry skillet until fragrant. Remove from the pan, cool, chop coarsely and set aside.

2.

Preheat the oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper.

3.

Chop the chocolate coarsely and melt along with the butter in a heatproof bowl over a pan of simmering water. Remove from the heat and let cool to lukewarm. Beat the eggs and the sugar and stir into the chocolate. Sift the flour over and stir in the nuts.

Pour the mixture into the springform pan and bake until set, about 30 minutes. Remove from the oven, cool and serve.