Chocolate Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 10.21 g | (10 %) | ||
| Fat | 46.36 g | (40 %) | ||
| Carbohydrates | 40.61 g | (27 %) | ||
| Sugar added | 17.23 g | (69 %) | ||
| Roughage | 0.91 g | (3 %) |
| Vitamin A | 257.54 mg | (32,193 %) | ||
| Vitamin D | 0.87 μg | (4 %) | ||
| Vitamin E | 4.17 mg | (35 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 1.27 mg | (11 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 18.3 μg | (6 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 5.74 μg | (13 %) | ||
| Vitamin B₁₂ | 0.52 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 165.53 mg | (4 %) | ||
| Calcium | 110.8 mg | (11 %) | ||
| Magnesium | 32.25 mg | (11 %) | ||
| Iron | 2.62 mg | (17 %) | ||
| Iodine | 22.54 μg | (11 %) | ||
| Zinc | 0.47 mg | (6 %) | ||
| Saturated fatty acids | 26.32 g | |||
| Cholesterol | 125.19 mg |
Ingredients
- For the cake
- butter (for the baking pan)
- Pastry flour (for the baking pan)
- 250 grams Dark couverture chocolate
- 150 grams butter
- 175 grams sugar
- 4 eggs
- 120 grams Crème fraiche
- 200 grams Pastry flour
- 1 tsp Baking powder
- 100 grams ground almonds
- For the topping
- 250 milliliters milk
- 1 Tbsp sugar
- ½ packet Chocolate pudding powder (approximately 20 grams or 1 ounce)
- 30 grams Dark chocolate
- 200 grams softened butter
- 20 grams powdered sugar
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Coat the cake pan with butter and sprinkle with flour.
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.
Pour the batter into the baking pan, smooth the surface and bake for about 25 minutes. Use a toothpick to check for doneness.
Remove the cake from the oven, allow to cool briefly, Turn out from the baking pan and leave to cool on a wire rack.
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.
Decorate with chocolate pieces as desired, slice and serve.
