Chocolate Almond Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 28 g | (112 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 620 mg | (16 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 3 eggs
- 1 pinch salt
- 125 grams sugar
- 1 generous pinch grated Lemon peel
- 5 centimeters ginger (peeled and finely grated)
- 150 grams grated carrots
- 150 grams grated almonds
- 2 Tbsps cocoa powder
- 50 grams Chocolate shaving
- 2 Tbsps Pastry flour
- 1 tsp Baking powder
- butter (and flour for the molds)
- powdered sugar (for dusting)
- candied ginger (for garnish)
Preparation steps
Separate the eggs. Beat the egg whites with salt until stiff.
Beat the yolks with sugar until fluffy, and mix in the grated ginger and lemon zest. Stir in the grated carrots, almonds and chocolate shavings. Mix the flour with baking powder and cocoa powder, and sift togther. Fold the flour mixture and egg whites alternately into the yolk mixture to form a smooth batter.
Grease 6 cups or ramekins with butter and dust with flour. Divide the batter equally into each cup or ramekin and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes (insert a toothpick to check for doneness).
Remove the cups or ramekins from the oven and let cool. Turn out the cakes onto a wire rack and leave to cool. To serve, sprinkle the cakes with powdered sugar and garnish with a few slices of candied ginger.
