Chocolate Cream Cake

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Chocolate Cream Cake
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Health Score:
5,4 / 10
1 hr
ready in 4 h.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie779 kcal(37 %)
Protein13.9 g(14 %)
Fat54.24 g(47 %)
Carbohydrates59.93 g(40 %)
Sugar added20.55 g(82 %)
Roughage2.16 g(7 %)
Vitamin A352.32 mg(44,040 %)
Vitamin D1.8 μg(9 %)
Vitamin E7.68 mg(64 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.5 mg(45 %)
Niacin2.11 mg(18 %)
Vitamin B₆0.05 mg(4 %)
Folate37.64 μg(13 %)
Pantothenic acid0.37 mg(6 %)
Biotin10.28 μg(23 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C0.52 mg(1 %)
Potassium408.98 mg(10 %)
Calcium133 mg(13 %)
Magnesium103.2 mg(34 %)
Iron4.32 mg(29 %)
Iodine52.4 μg(26 %)
Zinc1.53 mg(19 %)
Saturated fatty acids27.94 g
Cholesterol212.68 mg


for the sponge cake
3 eggs
1 pinch salt
75 grams fine sugar
60 grams Pastry flour
2 tablespoons finely ground almonds
½ teaspoon cinnamon
for the cream
100 grams dark Chocolate (min. 65% cocoa)
70 grams Whipped cream (min. 30% fat)
1 tablespoon butter
40 grams chopped almonds
250 grams Whipped cream
1 tablespoon powdered sugar
1 teaspoon cinnamon
1 teaspoon cocoa powder
75 grams rough Chocolate shaving
How healthy are the main ingredients?
Whipped creamChocolatesugarWhipped creamalmondalmond

Preparation steps


Separate the eggs. Whip the egg whites until stiff. Gradually sprinkle in the sugar and continue beating until the mixture attracts tips. Whisk the yolks and fold into the mixture. Mix the flour, almonds and cinnamon. Sift into the egg mixture and gently fold together. Pour the batter into a greased springform pan and bake for 12-15 minutes at 200°C (approximately 400°F), until golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.


Chop the chocolate. Boil the cream and add the chocolate, allowing to melt while stirring. Melt the butter and mix in. Refrigerate until the mixture begins to harden.


Cut the cake horizontally into two floors. Place the bottom floor in a cake ring and brush with the cream. Gently top with the second floor and chill for 2-3 hours.


Roast the almonds in a dry pan until golden brown. Let cool. Whip the cream and sweeten to taste with powdered sugar. Stir in 1 pinch of the cinnamon. Remove the cake from the cake ring and brush with the cream. Mix the rest of the cinnamon and the cocoa. Sprinkle the cake with the cinnamon and cocoa mixture, almonds and chocolate chips. Cut into pieces and serve.