Chocolate Layered Dessert with Berries
(Percentage of daily recommendation)
|Calorie||375 kcal||(18 %)|
|Protein||12 g||(12 %)|
|Fat||15 g||(13 %)|
|Carbohydrates||46 g||(31 %)|
|Sugar added||20 g||(80 %)|
|Roughage||4.7 g||(16 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.7 μg||(4 %)|
|Vitamin E||1.3 mg||(11 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||3.1 mg||(26 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||38 μg||(13 %)|
|Pantothenic acid||0.8 mg||(13 %)|
|Biotin||8.8 μg||(20 %)|
|Vitamin B₁₂||0.9 μg||(30 %)|
|Vitamin C||9 mg||(9 %)|
|Potassium||586 mg||(15 %)|
|Calcium||104 mg||(10 %)|
|Magnesium||80 mg||(27 %)|
|Iron||6.1 mg||(41 %)|
|Iodine||6 μg||(3 %)|
|Zinc||1.5 mg||(19 %)|
|Saturated fatty acids||8.7 g|
|Uric acid||11 mg|
- 200 grams frozen mixed berries (raspberries, currants, blueberries)
- 2 eggs
- 110 grams sugar
- 1 pinch salt
- 60 grams Pastry flour
- 1 heaping Tbsp cornstarch (20 grams)
- 1 Tbsp cocoa powder (15 grams)
- 1 Tbsp powdered sugar (10 grams)
- 1 Tbsp Rum (or 1 tablespoon of water with 2 drops of rum flavoring)
- 120 grams Dark chocolate
- 100 milliliters Whipped cream
- 100 grams Yogurt (low-fat)
- 200 grams Quark
- 1 Tbsp dark Chocolate shaving (20 grams)
Thaw the berries. For the cake, separate the eggs. Mix the yolks with 40 grams (approximately 2 tablespoons) sugar until fluffy. Beat the egg whites with 1 pinch of salt until stiff and sprinkle in 40 grams (approximately 2 tablespoons) of sugar. Continue beating until the mixture shines and forms stiff peaks.
Fold the egg whites into the egg yolk mixture. Mix flour with starch and cocoa powder, sift over the eggs and carefully fold into the mixture. Pour the batter into a springform pan (20 cm diameter) (approximately 8 inches) lined with baking paper. Smooth and bake in a preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F or 325°F for convection) for approximately 35 minutes. Remove and let cool, then cut into 1 cm (approximately 1/2 inch) cubes.
Meanwhile, mix the berries with powdered sugar and rum and marinate for 30 minutes.
For the cream, chop the chocolate and melt over a hot water bath. Remove from heat and let cool.
Whip the cream. Stir the yogurt with the quark, the remaining sugar, and the melted chocolate. Fold in the whipped cream.
Distribute 1/3 of cake cubes into 6 glasses and cover with 1/3 of the berries. Spread half of the chocolate cream on top. Add another 1/3 of the cake cubes and berries. Cover with the remaining cream. Garnish with cake cubes and berries, sprinkle with grated chocolate and refrigerate for 30 minutes, then serve.