Chocolate Cake with Berries

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Chocolate Cake with Berries
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
537
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie537 kcal(26 %)
Protein12.5 g(13 %)
Fat44.78 g(39 %)
Carbohydrates40.42 g(27 %)
Sugar added10.4 g(42 %)
Roughage1.33 g(4 %)
Vitamin A188.04 mg(23,505 %)
Vitamin D1.01 μg(5 %)
Vitamin E2.74 mg(23 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.17 mg(15 %)
Niacin0.46 mg(4 %)
Vitamin B₆0.02 mg(1 %)
Folate22.81 μg(8 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.61 μg(1 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C4.81 mg(5 %)
Potassium75.52 mg(2 %)
Calcium29.09 mg(3 %)
Magnesium5.53 mg(2 %)
Iron4.38 mg(29 %)
Iodine29.78 μg(15 %)
Zinc0.14 mg(2 %)
Saturated fatty acids28.29 g
Cholesterol119.27 mg
Author of this recipe:

Ingredients

for
1
For the batter
6
125 grams
100 grams
30 grams
3 tablespoons
4 tablespoons
Butter (for the pan)
Pastry flour (for the pan)
For the cream filling
350 grams
200 milliliters
75 grams
200 grams
For the topping
300 grams
50 milliliters
30 grams

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F). Grease a springform pan with butter and sprinkle with flour.

2.

For the batter, separate the eggs. Beat the egg whites until very stiff. Gradually beat in 80 grams (approximately 3 oz) of sugar. Mix the flour, cornstarch and cocoa powder. Beat the egg yolks with 1-2 tablespoons of cold water and the remaining sugar until fluffy. Carefully fold the egg whites into the egg yolk mixture. Sift the flour mixture into the egg mixture and fold together.

Immediately pour the batter into the springform pan. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean. Loosen the cake from the pan and let cool.

3.

For the cream filling, chop the chocolate and place in a bowl. Heat the cream and pour over the chocolate. Stir until the chocolate has melted. Add the butter in small pieces and beat until creamy. Let cool.

4.

Halve the cooled cake horizontally. Line the bottom floor with half of the cream. Sprinkle about 2/3 of the raspberries on it and cover with the remaining cream. Place the second cake floor on top and press lightly.

5.

For the topping, chop the chocolate and melt over a hot, not boiling, water bath. Stir in the cream and butter and allow to cool. Place the cake on a wire rack and spread the chocolate around the tops and edges, smoothing with a palette. Chill for at least 1 hour.

6.

Serve garnished with the remaining raspberries.