Chocolate fans will love this cake, because there is a lot of chocolate in it. It not only tastes delicious, but also has a positive influence on our blood pressure. The higher the cocoa content, the stronger the effect on blood pressure, because the flavonoids contained in the cake keep it in balance. Chocolate is also good for our brain, because researchers have found out that it promotes blood circulation in the brain, so we are more concentrated.
If you like, you can refine the fine chocolate cake with short pastry additionally with fruits. For example, add about 200 grams of blackberries, a diced pear or other fruit of your choice to the still warm chocolate cream.
When buying the chocolate, pay attention
to the cocoa and sugar content. The more cocoa and the less sugar, the healthier the chocolate.
(Percentage of daily recommendation)
|Calorie||363 kcal||(17 %)|
|Protein||5.48 g||(6 %)|
|Fat||26.39 g||(23 %)|
|Carbohydrates||27 g||(18 %)|
|Sugar added||0.61 g||(2 %)|
|Roughage||0.33 g||(1 %)|
|Vitamin A||129.01 mg||(16,126 %)|
|Vitamin D||0.09 μg||(0 %)|
|Vitamin E||0.62 mg||(5 %)|
|Vitamin B₁||0.06 mg||(6 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||0.9 mg||(8 %)|
|Vitamin B₆||0.03 mg||(2 %)|
|Folate||3.92 μg||(1 %)|
|Pantothenic acid||0.27 mg||(5 %)|
|Biotin||1.56 μg||(3 %)|
|Vitamin B₁₂||0.2 μg||(7 %)|
|Vitamin C||0.09 mg||(0 %)|
|Potassium||272.94 mg||(7 %)|
|Calcium||47.82 mg||(5 %)|
|Magnesium||67.99 mg||(23 %)|
|Iron||4.72 mg||(31 %)|
|Iodine||6.63 μg||(3 %)|
|Zinc||1.1 mg||(14 %)|
|Saturated fatty acids||15.32 g|
- For the dough
- 180 grams Pastry flour
- 20 grams cocoa powder
- 1 tablespoon powdered sugar
- 1 pinch salt
- 100 grams cold butter
- Pastry flour (to work)
- softened butter (for the pan)
- dried Legume (for blind baking)
For the dough, mix the flour, cocoa, powdered sugar and salt on a work surface. Chop the butter into small pieces and distribute around the flour. Add 2-3 tablespoons of water and quickly knead into a smooth dough. Wrap in plastic and chill for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Roll the dough out on a floured surface. Grease a tart tin with butter and line with the dough. Pierce the dough several times with a fork. Cover with parchment paper and top with the dried beans. Bake for about 25 minutes, until the dough is crisp. Remove from the oven, remove the parchment paper and dried beans. Let the crust cool.
For the filling, coarsely chop the chocolate. Melt the chocolate over a hot water bath. Remove from the heat, brush about 2 tablespoons of the chocolate on the crust and chill for about 15 minutes.
Add the cream to the remaining chocolate and stir. Gradually add the egg yolks. Melt the butter in small pieces and stir into the chocolate mixture. Spread the cream on the crust and smooth. Chill for at least 2 hours.
Serve sprinkled with fleur de sel.