Chocolate Cake with Marzipan Eggs
(Percentage of daily recommendation)
|Calorie||1,389 kcal||(66 %)|
|Protein||27.44 g||(28 %)|
|Fat||57.01 g||(49 %)|
|Carbohydrates||191.8 g||(128 %)|
|Sugar added||24.95 g||(100 %)|
|Roughage||0.5 g||(2 %)|
|Vitamin A||293.29 mg||(36,661 %)|
|Vitamin D||1.95 μg||(10 %)|
|Vitamin E||5.32 mg||(44 %)|
|Vitamin B₁||0.31 mg||(31 %)|
|Vitamin B₂||1.13 mg||(103 %)|
|Niacin||3.01 mg||(25 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||63.86 μg||(21 %)|
|Pantothenic acid||1.43 mg||(24 %)|
|Biotin||4.26 μg||(9 %)|
|Vitamin B₁₂||2.65 μg||(88 %)|
|Vitamin C||2.52 mg||(3 %)|
|Potassium||974.58 mg||(24 %)|
|Calcium||571.94 mg||(57 %)|
|Magnesium||120 mg||(40 %)|
|Iron||5.35 mg||(36 %)|
|Iodine||134.18 μg||(67 %)|
|Zinc||4.37 mg||(55 %)|
|Saturated fatty acids||33.96 g|
Preheat the oven to 180°C (approximately 350°F).
Separate the eggs and place the yolks in a mixing bowl. Add about 2/3 of the sugar and stir with a hand mixer until creamy. Beat the egg whites with the salt until stiff, then sprinkle in the remaining sugar. Add the egg whites to the egg yolk mixture and fold in. Sift the flour with the cocoa and cornstarch through a sieve into the egg mixture and fold to combine. Pour batter into the parchment paper-lined baking dish and smooth. Bake in the oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove, briefly let cool in the pan, then remove from the pan and let cool on a wire rack. Split the cake horizontally to form two layers.
For the frosting: chop the chocolate and place in a bowl. Heat the condensed milk, pour over the chocolate and let it melt while stirring. Let cool and stir vigorously until the frosting is spreadable. Spread about half of the frosting over the bottom layer of the cake, place the top layer on top and cover the cake with the remaining cream. Chill for about 1 hour before serving.
Serve garnished with grated chocolate and marzipan eggs.