Chocolate Cake

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Chocolate Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
583
calories
Calories

Nutritional values

1 loaf pan contains
(Percentage of daily recommendation)
Calorie583 kcal(28 %)
Protein10.21 g(10 %)
Fat46.36 g(40 %)
Carbohydrates40.61 g(27 %)
Sugar added17.23 g(69 %)
Roughage0.91 g(3 %)
Vitamin A257.54 mg(32,193 %)
Vitamin D0.87 μg(4 %)
Vitamin E4.17 mg(35 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.27 mg(25 %)
Niacin1.27 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate18.3 μg(6 %)
Pantothenic acid0.15 mg(3 %)
Biotin5.74 μg(13 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C0 mg(0 %)
Potassium165.53 mg(4 %)
Calcium110.8 mg(11 %)
Magnesium32.25 mg(11 %)
Iron2.62 mg(17 %)
Iodine22.54 μg(11 %)
Zinc0.47 mg(6 %)
Saturated fatty acids26.32 g
Cholesterol125.19 mg
Author of this recipe:

Ingredients

for
1
For the cake
Butter (for the baking pan)
Pastry flour (for the baking pan)
250 grams
150 grams
175 grams
4
120 grams
200 grams
1 teaspoon
100 grams
ground almonds
For the topping
250 milliliters
1 tablespoon
½ packet
Chocolate pudding powder (approximately 20 grams or 1 ounce)
30 grams
200 grams
softened Butter
20 grams

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Coat the cake pan with butter and sprinkle with flour.

2.

For the cake, chop the chocolate coarsely and melt along with the butter over a hot water bath. Let the mixture cool slightly. Beat the sugar with the eggs until creamy and gradually add the slightly cooled chocolate. Stir in the creme fraiche. Sprinkle the flour over the top and stir together with the baking powder and ground almonds.

3.

Pour the batter into the baking pan, smooth the surface and bake for about 25 minutes. Use a toothpick to check for doneness.

4.

Remove the cake from the oven, allow to cool briefly, Turn out from the baking pan and leave to cool on a wire rack.

5.

Meanwhile for the topping, prepare the pudding from the milk, sugar and chocolate pudding mix according to the package directions and leave to cool. Melt the dark chocolate over a hot water bath. Beat the butter with the powdered sugar until fluffy, then stir in the melted, cooled chocolate. Add the cooled pudding (remove the skin if necessary). Refrigerate the mixture until it is cool, but still creamy, then pour into a pastry bag with round tip (about 1 cm) (approximately 1/2 inch). Pipe onto the cake in straight lines.

6.

Decorate with chocolate pieces as desired, slice and serve.