Chocolate Fruitcake
Chocolate Fruitcake - Fruity sweet and absolutely delicious!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 258 mg | (6 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 71 mg |
Ingredients
- 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
Preparation steps
Chop the apricots and raisins, and soak in the apple juice.
Meanwhile, roast the hazelnuts and walnuts in a dry pan until fragrant. Set aside and let cool.
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.
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.
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.
