Chocolate Fruitcake

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Chocolate Fruitcake

Chocolate Fruitcake - Fruity sweet and absolutely delicious!

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Health Score:
56 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
301
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie301 cal.(14 %)
Protein7 g(7 %)
Fat18 g(16 %)
Carbohydrates27 g(18 %)
Sugar added14 g(56 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E4.8 mg(40 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate24 μg(8 %)
Pantothenic acid0.3 mg(5 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C1 mg(1 %)
Potassium258 mg(6 %)
Calcium46 mg(5 %)
Magnesium45 mg(15 %)
Iron1.8 mg(12 %)
Iodine3 μg(2 %)
Zinc0.9 mg(11 %)
Saturated fatty acids5.8 g
Uric acid12 mg
Cholesterol71 mg

Ingredients

for
20
Ingredients
30 grams dried Apricot
30 grams raisins
80 milliliters Apple juice
100 grams Hazelnuts
80 grams Walnut
5 eggs
1 pinch salt
180 grams Cultured butter
160 grams sugar
1 ½ tsps Gingerbread spice
8 Tbsps honey (120 grams)
100 milliliters
150 grams ground almonds
220 grams Pastry flour
2 tsps Baking powder
50 grams Chocolate shaving
1 Tbsp cocoa powder (15 grams)
40 grams Candied lemon
How healthy are the main ingredients?
sugaralmondhoneyApple juiceWalnutApricot

Preparation steps

1.

Chop the apricots and raisins, and soak in the apple juice.

2.

Meanwhile, roast the hazelnuts and walnuts in a dry pan until fragrant. Set aside and let cool.

3.

Separate the eggs. Whip the egg whites with 1 pinch of salt until stiff. Beat the butter with the sugar until creamy. Add the yolks, gingerbread spices, 2 tablespoons of honey and milk to the butter. Mix the ground almonds, flour, baking powder, chocolate chips, and cocoa powder. Mix in the egg mixture. If the batter is too dry, add a little milk. Combine the egg whites, half the nuts, the drained fruit, and candied lemons and fold into the batter.

4.

Line a springform pan with parchment paper. Transfer the dough to the pan. Bake in a preheated oven at 200°C (approximately 400°F). Bake for 60 minutes. Remove and allow to cool. Turn out of the pan.

5.

Boil the remaining honey with 6 tablespoons water in a saucepan. Garnish cake with remaining nuts and brush with honey.

To serve: Cut into slices.

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