Chocolate Almond Cakes

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Chocolate Almond Cakes
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
382
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie382 cal.(18 %)
Protein12 g(12 %)
Fat21 g(18 %)
Carbohydrates37 g(25 %)
Sugar added28 g(112 %)
Roughage5.8 g(19 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.8 μg(4 %)
Vitamin E7.6 mg(63 %)
Vitamin K6.9 μg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.1 mg(7 %)
Folate41 μg(14 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C1 mg(1 %)
Potassium620 mg(16 %)
Calcium64 mg(6 %)
Magnesium106 mg(35 %)
Iron5.1 mg(34 %)
Iodine5 μg(3 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4.8 g
Uric acid19 mg
Cholesterol114 mg
Complete sugar33 g

Ingredients

for
6
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)
How healthy are the main ingredients?
carrotalmondsugargingereggsalt

Preparation steps

1.

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.

2.

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.

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