Chocolate Torte with Peach Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,310 cal. | (205 %) | ||
| Protein | 108 g | (110 %) | ||
| Fat | 258 g | (222 %) | ||
| Carbohydrates | 387 g | (258 %) | ||
| Sugar added | 294 g | (1,176 %) | ||
| Roughage | 14.4 g | (48 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 14.5 μg | (73 %) | ||
| Vitamin E | 16 mg | (133 %) | ||
| Vitamin K | 47.2 μg | (79 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 27.3 mg | (228 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 342 μg | (114 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 113.7 μg | (253 %) | ||
| Vitamin B₁₂ | 9.9 μg | (330 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 3,125 mg | (78 %) | ||
| Calcium | 834 mg | (83 %) | ||
| Magnesium | 328 mg | (109 %) | ||
| Iron | 24.3 mg | (162 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 150.4 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 1,883 mg | |||
| Complete sugar | 348 g |
Ingredients
- Ingredients
- 100 grams Couverture
- 150 grams butter
- 6 eggs
- 220 grams sugar
- salt
- 50 grams Pastry flour
- 7 sheets clear gelatin
- 100 milliliters Orange juice
- 1 tsp Orange peel
- 3 Tbsps lemon juice
- Vanilla bean
- 250 grams Quark
- 2 Peaches
- 250 milliliters Whipped cream
- 1 packet Vanilla sugar
- 10 Cape gooseberries
Preparation steps
For the cake, line a springform pan with parchment paper. Preheat oven to 175°C (approximately 350°F). Chop chocolate, melt with butter and allow to cool slightly. Separate eggs and beat 3 yolks with 50 g (approximately 1/4 cup) sugar until creamy. Stir chocolate mixture into egg yolk mixture. Beat 3 egg whites with 50 g (approximately 1/4 cup) sugar and a pinch of salt until stiff and fold into egg yolk mixture with flour. Spread batter into prepared pan and bake 35-40 minutes. Allow cake to cool in the pan.
For the cream, soak gelatin in cold water. Blanch peaches, peel, halve and remove pits. Puree peaches with quark. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Beat 3 egg yolks, orange juice, orange zest, lemon juice, vanilla seeds and 50 g (approximately 1/4 cup) sugar over a hot-water bath until thick and creamy and let cool. Squeeeze and dissolve gelatin and stir into peach mixture. Beat 3 egg whites with 50 g (approximately 1/4 cup) sugar and a pinch of salt until stiff. Whip cream and vanilla sugar until stiff and fold into egg yolk mixture with egg white mixture and peach mixture. Remove parchment paper from springform pan and return cake to pan. Increase height of springform pan with a ring of folded parchment paper. Spread cream over cake and refrigerate for at least 3 hours.
Garnish torte with cape gooseberries to serve.
