Chocolate Covered Almond Spice Cake
(0 votes)
(0 votes)
Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
509
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 509 kcal | (24 %) | ||
| Protein | 8.79 g | (9 %) | ||
| Fat | 37.59 g | (32 %) | ||
| Carbohydrates | 36.24 g | (24 %) | ||
| Sugar added | 14.97 g | (60 %) | ||
| Roughage | 2.13 g | (7 %) |
more nutritional values
| Vitamin A | 167.44 mg | (20,930 %) | ||
| Vitamin D | 0.62 μg | (3 %) | ||
| Vitamin E | 3.99 mg | (33 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 1.13 mg | (9 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 17.13 μg | (6 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 5.42 μg | (12 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 0.05 mg | (0 %) | ||
| Potassium | 240.33 mg | (6 %) | ||
| Calcium | 87.41 mg | (9 %) | ||
| Magnesium | 68.36 mg | (23 %) | ||
| Iron | 3.43 mg | (23 %) | ||
| Iodine | 18.61 μg | (9 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 14.95 g | |||
| Cholesterol | 91.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- butter (for greasing)
- Nut (for sprinkling)
- 180 grams Walnut
- 125 grams Pastry flour
- 100 grams ground almonds
- 1 teaspoon Baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon grated Nutmeg
- 180 grams softened butter
- 180 grams sugar
- 4 eggs
- 150 grams Dark chocolate
- 75 milliliters Whipped cream
- 80 grams white Chocolate
Preparation steps
1.
Preheat the oven to 175°C (approximately 350°F). Grease a Bundt pan and sprinkle with nuts. Chop the walnuts into small pieces and mix with the flour, almonds, baking powder and spices.
2.
Cream the butter and sugar until creamy. Gradually stir in the eggs. Mix in the flour mixture until just combined then transfer to the prepared pan, smooth the top and bake for around 1 hour, until a toothpick inserted in the center comes out clean.
3.
Let cool in the pan then transfer to a serving plate.
4.
Chop the dark chocolate and melt over a hot water bath. Stir in the cream and let cool slightly. Spread over the cake. Chop the white chocolate and sprinkle over the cake. Serve.
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