Chocolate and Cherry Cups
(0 votes)
(0 votes)
Health Score:
4,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 kcal | (13 %) | ||
| Protein | 4.02 g | (4 %) | ||
| Fat | 17.96 g | (15 %) | ||
| Carbohydrates | 12.3 g | (8 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 0.06 g | (0 %) |
more nutritional values
| Vitamin A | 122.1 mg | (15,263 %) | ||
| Vitamin D | 0.78 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 0.65 mg | (5 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 11.79 μg | (4 %) | ||
| Pantothenic acid | 0.11 mg | (2 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 0.24 mg | (0 %) | ||
| Potassium | 33.14 mg | (1 %) | ||
| Calcium | 16.14 mg | (2 %) | ||
| Magnesium | 8.24 mg | (3 %) | ||
| Iron | 1.33 mg | (9 %) | ||
| Iodine | 18.45 μg | (9 %) | ||
| Zinc | 0.07 mg | (1 %) | ||
| Saturated fatty acids | 10.55 g | |||
| Cholesterol | 69.24 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅜ ounce Cherries (rinsed, dried, destoned and quartered)
- 3 ½ ounces semi-sweet chocolate (70% cocoa, roughly chopped)
- ⅛ cup Espresso
- 1 egg
- 2 tablespoons sugar
- ¼ cup cream (30% fat)
- 1 tablespoon Hazelnut brittle
- To Garnish
- 4 tablespoons Whipped cream (30% fat)
- ground cinnamon (to dust)
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Bowl, 1 Teaspoon, 1 flacher Pot mit Deckel, 1 großer Pot, 1 Wooden spoon, 1 Garlic press, 1 Measuring cups, 1 Sieve
Preparation steps
1.
Melt the chocolate over simmering water.
2.
Pour the espresso into a metal bowl with the egg and sugar and beat to a creamy consistency over simmering water (do not allow to become too hot!).
3.
Fold the chocolate into the egg mixture and beat until cold.
4.
Whip the cream until stiff and fold into the mixture.
5.
Fold in the cherries and hazelnut brittle.
6.
Divide between 4 espresso cups and chill for at least 2 hours.
7.
To serve, top each cappuccino with whipped cream and dust with ground cinnamon.
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