Chocolate Cake with White Chocolate Filling

3.5
Average: 3.5 (2 votes)
(2 votes)
Chocolate Cake with White Chocolate Filling
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Health Score:
4,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
2721
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,721 kcal(130 %)
Protein56.27 g(57 %)
Fat255.08 g(220 %)
Carbohydrates145.22 g(97 %)
Sugar added24.95 g(100 %)
Roughage0.75 g(3 %)
Vitamin A1,076.84 mg(134,605 %)
Vitamin D2.65 μg(13 %)
Vitamin E6.98 mg(58 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.54 mg(49 %)
Niacin2.21 mg(18 %)
Vitamin B₆0.04 mg(3 %)
Folate42.56 μg(14 %)
Pantothenic acid0.43 mg(7 %)
Biotin1.89 μg(4 %)
Vitamin B₁₂1.51 μg(50 %)
Vitamin C0.68 mg(1 %)
Potassium298.42 mg(7 %)
Calcium285.26 mg(29 %)
Magnesium11.57 mg(4 %)
Iron19.79 mg(132 %)
Iodine74.62 μg(37 %)
Zinc0.41 mg(5 %)
Saturated fatty acids160.89 g
Cholesterol489.85 mg

Ingredients

for
1
For the garnish
white Chocolate curl
For the cake
120 grams Dark couverture chocolate
150 grams butter
100 grams sugar
4 eggs
200 grams Pastry flour
50 grams cornstarch
3 tablespoons cocoa powder
1 teaspoon Baking powder
60 milliliters milk
For the filling
200 grams white Couverture
100 milliliters Whipped cream
200 grams Mascarpone
For the dark cream
700 grams Dark couverture chocolate
350 milliliters Whipped cream
120 grams butter
How healthy are the main ingredients?
Whipped creamMascarponesugarWhipped creamegg

Preparation steps

1.

For the cake: Preheat oven to 180°C (approximately 350°F).

2.

Coarsely chop chocolate and melt in a bowl over a pot of hot (not boiling) water then allow to cool. Whip butter with sugar until light and fluffy. Gradually stir in eggs and melted chocolate. Mix flour with cornstarch, cocoa and baking powder then add to butter mixture and mix in the milk. Pour batter into a springform pan lined with parchment paper. Bake in oven for 30-35 minutes until cooked (test doneness with a toothpick). Once partly cooled, loosen from the pan and leave to cool on a wire rack. Then cut in half horizontally.

3.

For the filling: Chop the white chocolate. In a saucepan, bring cream to a boil, remove from heat, add the chocolate and melt while stirring. Allow mixture to cool to the point that it is still soft and creamy. Gradually add mascarpone and stir until creamy.

4.

Place first layer on a cake plate and spread with white chocolate filling. Top with second layer.

5.

For the dark cream: Chop chocolate and place in a bowl. Heat the cream, pour over the chocolate and stir until chocolate has melted. Add butter in small pieces and stir until creamy then allow to cool. Cover the cake with dark cream reap around the sides and on top. Serve garnished with white chocolate curls.