Chocolate Cake with Orange Marmalade Filling

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Chocolate Cake with Orange Marmalade Filling
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Health Score:
3,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Calories:
644
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie644 kcal(31 %)
Protein7.67 g(8 %)
Fat27.38 g(24 %)
Carbohydrates94 g(63 %)
Sugar added16.63 g(67 %)
Roughage1.33 g(4 %)
Vitamin A199.51 mg(24,939 %)
Vitamin D0.73 μg(4 %)
Vitamin E3.37 mg(28 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.38 mg(12 %)
Vitamin B₆0.08 mg(6 %)
Folate28.28 μg(9 %)
Pantothenic acid0.16 mg(3 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C1.8 mg(2 %)
Potassium184.9 mg(5 %)
Calcium77.09 mg(8 %)
Magnesium22.1 mg(7 %)
Iron1.59 mg(11 %)
Iodine22.17 μg(11 %)
Zinc0.38 mg(5 %)
Saturated fatty acids4.91 g
Cholesterol52.41 mg

Ingredients

for
1
For the cake
soft butter (for greasing the pan)
sifted Pastry flour (for dusting the pan)
250 grams Margarine
200 grams sugar
4 eggs
300 grams Pastry flour
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
150 grams ground Hazelnuts
125 milliliters milk
60 grams Chocolate shaving
For the garnish
250 grams Orange marmalade
500 grams Fondant (chocolate)
powdered sugar (to work)
How healthy are the main ingredients?
Margarinesugaregg

Preparation steps

1.

Preheat the oven to 160°C (approximately 300°F). Grease the springform pan with butter and dust flour with a brush.

2.

For the cake, beat the margarine and sugar until creamy. Gradually add the eggs and beat until fluffy. Mix the flour with the baking powder, cinnamon and hazelnuts and gradually stir into egg mixture. Alternatively stir the flour mixture and the milk into the egg batter until an easily spreadable batter develops. Fold in the chocolate shavings and pour the batter into the pan. Smooth and bake in preheated oven for about 1 hour. Remove from oven and let cool completely.

3.

For the garnish, heat the orange marmalade and pass through a sieve. Cut the cake twice horizontally and coat both layers, each with one third of the marmalade. Assemble the cake and coat thinly on all sides with the remaining marmalade.

Knead the fondant with some powdered sugar and roll out on a work surface sprinkled with powdered sugar until approximately 3 mm (approximately 1/10 inch) thin and twice the size of the cake. Place the fondant on the cake using a rolling pin, smooth it and press it on. Cut off the protruding edges.

4.

Decorate with Christmas decorations, as desired.