Cocoa and Nut Cakes

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Cocoa and Nut Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
284
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie284 kcal(14 %)
Protein5.5 g(6 %)
Fat16.88 g(15 %)
Carbohydrates28.96 g(19 %)
Sugar added5.82 g(23 %)
Roughage1.46 g(5 %)
Vitamin A101.07 mg(12,634 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.14 mg(18 %)
Vitamin B₆0.04 mg(3 %)
Folate48.57 μg(16 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.6 μg(1 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C0.09 mg(0 %)
Potassium110.52 mg(3 %)
Calcium51.9 mg(5 %)
Magnesium22.76 mg(8 %)
Iron2.59 mg(17 %)
Iodine14.68 μg(7 %)
Zinc0.68 mg(9 %)
Saturated fatty acids6.7 g
Cholesterol51.55 mg
Author of this recipe:

Ingredients

for
12
Ingredients
2
large eggs
½ cup
½ cup
1 cup
½ teaspoon
2 cups
½ cup
½ teaspoon
0.333 cup
1 cup

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
3.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in half the chocolate chips.
4.
Spoon into the paper cases and sprinkle with the remaining chocolate chips and press in 2-3 pecan halves.
5.
Bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.