Chocolate Ginger Tart
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
5954
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,954 cal. | (284 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 366 g | (316 %) | ||
| Carbohydrates | 560 g | (373 %) | ||
| Sugar added | 299 g | (1,196 %) | ||
| Roughage | 55.7 g | (186 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 42.5 mg | (354 %) | ||
| Vitamin K | 57.8 μg | (96 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 351 μg | (117 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 122.6 μg | (272 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 7,204 mg | (180 %) | ||
| Calcium | 666 mg | (67 %) | ||
| Magnesium | 1,065 mg | (355 %) | ||
| Iron | 80.3 mg | (535 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 18.4 mg | (230 %) | ||
| Saturated fatty acids | 191.9 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 1,534 mg | |||
| Complete sugar | 341 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 300 grams butter
- 300 grams sugar
- 4 eggs
- 300 grams Pastry flour
- 2 tsps Baking powder
- 150 grams cocoa powder
- 100 grams ground Hazelnuts
- 2 tsps ground ginger
- 20 Baking cups (mini muffin cups)
- candied ginger
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Beat the butter until fluffy. Add 2/3 of the sugar and mix well. Separate the eggs. Add the egg yolks to the whipped butter. Mix the butter, sugar and egg yolks until thick and golden yellow.
2.
Sift the flour and baking powder, mixing well. Whisk the cocoa, hazelnuts and ginger. Beat the egg whites until stiff, adding the remaining sugar. Stir the beaten egg whites into the mixture.
3.
Pour the dough into the prepared paper cases and bake for 20 minutes, until a centrally place toothpick comes out clean. When cool, dust with powdered sugar and garnish with the candied ginger. Serve.
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